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Roasted Steak with Potatoes and Blistered Mini Peppers

Roasted Steak with Potatoes and Blistered Mini Peppers

made with Erie James Farm Mini Peppers
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
660 kcal
Protein
: 
40g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Wheat
  • Sulphites
  • Soy
  • Milk
  • Sulphites
  • Wheat
  • Tree nuts
  • Triticale
  • Mustard
  • Soy
  • Sesame
  • Peanuts
  • May contain traces of allergens
  • Gluten
  • Egg
  • Fish
  • Crustaceans
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

285 g

Top Sirloin Steak

6 unit(s)

Mini Sweet Pepper

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

4 g

Garlic Salt

(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

1 unit(s)

Garlic, cloves

7 g

Parsley

350 g

Yellow Potato

2 tbsp

Ketchup

(May be present: Milk, Tree nuts, Sesame, Soy, Sulphites, Gluten, Egg, Fish, Wheat, Mustard, Crustaceans)

½ tbsp

Soy Sauce

(Contains: Wheat, Sulphites, Soy May be present: Fish, Milk, Mustard, Sesame, Wheat, Egg)

1 tbsp

Worcestershire Sauce

(May be present: Sesame, Wheat, Sulphites, Mustard, Soy, Gluten, Crustaceans, Milk, Tree nuts, Egg, Fish)

Not included in your delivery

2 tbsp

Butter*

2.5 tbsp

Oil*

0.13 tsp

Salt*

¼ tsp

Pepper*

Calories660 kcal
Fat38 g
Saturated Fat14 g
Carbohydrate39 g
Sugar7 g
Dietary Fiber3 g
Protein40 g
Cholesterol115 mg
Sodium1540 mg
Trans Fat1 g
Potassium1350 mg
Calcium150 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Roast potatoes
1
  • Before starting, preheat the oven to 450°F. Wash and dry all produce.
  • Roughly chop parsley.
  • Remove any brown spots from potatoes, then quarter.
  • To an unlined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with half the garlic salt and pepper, then toss to coat.
  • Roast in the bottom of the oven for 22-25 min, flipping halfway through, until tender and golden (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
  • Remove baking sheet and push potatoes together in the center of the baking sheet. Sprinkle Parmesan over top. Cook for 2-3 min, until cheese is melted.
  • Sprinkle half the parsley over top.
Prep and make steak sauce
2
  • Meanwhile, peel, then mince or grate garlic.
  • Cut mini peppers in half lengthwise. Remove seeds.
  • To a small bowl, add ketchup, soy sauce and Worcestershire sauce. Stir to combine. Season with pepper. (NOTE: This is your steak sauce.)
Cook steak
3
  • Pat steaks dry with paper towels. Season with remaining garlic salt and pepper.
  • Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then steaks. Cook for 1-2 min per side, until browned. Remove from heat and transfer steaks to an unlined baking sheet.
  • Roast in the middle of the oven for 4-7 min or until cooked to desired doneness.** When done, transfer to a plate.
  • Loosely cover with foil and set aside to rest for 2-3 min.
  • Carefully wipe the pan clean.
Roast peppers
4
  • Heat the same pan (from step 3) over medium. When hot, add 1/2 tbsp (1 tbsp) oil and peppers, cut side down. (NOTE: Don't crowd the pan; cook peppers in 2 batches, if needed.). Season with salt and pepper.
  • Cook for 1-2 min. Flip peppers and continue cooking for 2-3 min, until skin is charred and peppers are tender.
  • Remove from heat. Add 1 tbsp (2 tbsp) butter, 1 tsp (2 tsp) water and garlic. Stir to coat peppers. (NOTE: If cooking in 2 batches for 4 servings, add all peppers back to the pan.)
Finish and serve
5
  • Thinly slice steaks. Add resting juices to steak sauce.
  • Divide steak, peppers and potatoes between plates.
  • Spoon sauce over top of steak and sprinkle with remaining parsley.
Meal right image

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