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Rosemary Garlic Steak

Rosemary Garlic Steak

with Glazed Carrots and Buttered Potatoes

Classics are classics for a reason! This steak dinner will whisk you away to a steakhouse with glazed heirloom carrots, garlic butter steak and rosemary roasted potatoes.

Allergens:
Soy

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

370 g

Striploin Steak

350 g

Yellow Potato

4 tbsp

Brown Sugar

(May contain traces of: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)

1 unit(s)

Rosemary, sprig

2 tbsp

Garlic Spread

(Contains: Soy May contain traces of: Sulphites, Milk)

7 g

Chives

½ unit(s)

Lemon

3 unit(s)

Rainbow Heirloom Carrots

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories810 kcal
Fat34 g
Saturated Fat8 g
Carbohydrate79 g
Sugar35 g
Dietary Fiber10 g
Protein48 g
Cholesterol90 mg
Sodium620 mg
Trans Fat0.3 g
Potassium2200 mg
Calcium150 mg
Iron7 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.

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Zester
Large Non-Stick Pan
Paper Towel
Measuring Cups

Cooking Steps

1
  • Before starting, preheat the oven to 450°F.
    Wash and dry all produce.
  • Strip 1/2 tbsp (1 tbsp) rosemary leaves from stems, then finely chop.
  • Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
  • To a parchment-lined baking sheet, add potatoes, half the chopped rosemary and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden.
2
  • Meanwhile, peel, then cut carrots into 1/2-inch moons.
  • Zest, then juice half the lemons.
  • Thinly chop chives. 
3
  • Pat steaks dry with paper towels. Season with remaining chopped rosmary, salt and pepper.
  • Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then steak. Cook 1-2 per side, until browned.
  • Remove from heat and transfer steak to an unlined baking sheet. Divide half the Garlic Spread over steak. Roast in the top of the oven 6-9 min or until cooked to desired doneness.** When steak are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
4
  • Meanwhile, carefully wipe the pan clean.
  • Add carrots, brown sugar, 1/4 cup (1/2 cup) water and remaining Garlic Spread. Stir together, then bring to a simmer over medium-high. Simmer for 9-10 min, stirring occasionally, until carrots are tender and liquid is absorbed. 
  • Remove pan from heat. Add half the chives and 1 tsp (2 tsp) lemon juice. Season with salt and pepper. Stir together.
5
  • Thinly slice steak. 
  • Divide potatoes, steak and carrots between plates. 
  • Sprinkle over remaining chives.