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Quick-Marinated Steak

Quick-Marinated Steak

with Orange-Balsamic-Roasted Veggies

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Rosemary, orange, garlic and balsamic vinegar team up for a winning marinade in this weeknight steak dinner. The key to these veggies is caramelization—don’t take them out of the oven until they’re nice and golden brown!

Allergens:Sulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Beef Steak

680 g

Yukon Potato

380 g

Red Bell Pepper

480 g

Zucchini

10 g

Rosemary

1 unit

Navel Orange

20 g

Garlic

4 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

1 tbsp

Honey

Not included in your delivery

3

Salt and Pepper*

2

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories438 kcal
Fat8 g
Saturated Fat2 g
Carbohydrate56 g
Sugar19 g
Dietary Fiber8 g
Protein37 g
Cholesterol53 mg
Sodium159 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Zester
Garlic Press
Shallow Dish
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 450°F (to roast the veggies and finish the steak). Start prepping when your oven comes up to temperature!

Wash and dry all produce.* Cut the potatoes into ½-inch cubes. On a baking sheet, toss the potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the potatoes are golden-brown, 25-28 min.

2

Meanwhile, strip a few rosemary leaves from the stems and finely chop 2 tsp. Zest, then juice the orange. Mince or grate the garlic. In a shallow dish, stir together the vinegar, honey, orange zest, orange juice, rosemary and garlic. Add the steaks and coat all over. Set aside.

3

Core and cut the bell peppers in 1/2-inch cubes. Cut the zucchinis into 2-inch long sticks. On another baking sheet, toss the pepper and zucchini with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the veggies are tender, 9-10 min.

4

Meanwhile, heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then steaks. (Keep the marinade in the dish – we'll use it to make a sauce later!) Pan-fry until golden-brown, 3-4 per side. Remove the pan from the heat and transfer the steak to the baking sheet with the potatoes.

5

Roast the steak in the centre of the oven, until cooked to desired doneness, 8-10 min. (TIP: Cook each piece to a minimum internal temp. of 145°F for medium-rare.**) Meanwhile, add the remaining marinade to the same pan. Bring to a gentle boil over medium heat and cook until the sauce reduces by half the amount, 1-2 min. Season with salt and pepper.

6

Thinly slice the steaks. Divide the veggies and steak between plates. Drizzle the orange-balsamic pan sauce over the veggies.