Rosemary Garlic Steak
with Glazed Carrots and Buttered PotatoesCalories
:
810 kcalProtein
:
48g proteinTotal
:
30 minutesDifficulty
:
EasyAllergens:
- Soy
- Mustard
- Soy
- Egg
- Fish
- Wheat
- Tree nuts
- Peanuts
- Sulphites
- Crustaceans
- Sesame
- Milk
- May contain traces of allergens
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
370 g
Striploin Steak
350 g
Yellow Potato
4 tbsp
Brown Sugar
(May be present: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
1 unit(s)
Rosemary, sprig
2 tbsp
Garlic Spread
(Contains: Soy May be present: 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.
