Seared Double Steaks & Herby Parmesan Potatoes
with creamy charred scallion sauce
Perfectly-seared and roasted steak is served with herby Parmesan-roasted potatoes and a delightful medley of sautéed veggies. No meal is complete without a great sauce and this one is a winner! Creamy charred scallion sauce is the prefect accompaniment to the steak and veggies, and you will want to dunk in every bite!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
570 g
Top Sirloin Steak
300 g
Yellow Potato
2 unit(s)
Green Onion
1 tbsp
White Wine Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
1 unit(s)
Garlic, cloves
1 tbsp
Italian Herb Spice Blend
(Contains Sulphites May contain Sulphites, Sesame, Tree nuts, Triticale, Peanuts, Mustard, Wheat, Milk, Soy)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Red Onion
4 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
113 g
Sugar Snap Peas
Not included in your delivery
1 tsp
Sugar*
0.13 tsp
Pepper*
2 tbsp
Oil*
1 tbsp
Butter*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes, three-quarters of the Italian Herb Spice Blend and 1 tbsp oil. (NOTE: For 4 portions, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast on the middle rack of the oven for 24-28 min, until tender and golden-brown. (NOTE: For 4 portions, roast on the middle and lower racks of the oven, switching baking sheet positions halfway through.)
- Sprinkle Parmesan over top.
- Meanwhile, peel, then cut red onion into 1/2-inch slices.
- Cut pepper into 1/2-inch slices.
- Peel, then mince or grate garlic.
- Trim snap peas.
- Trim, then cut green onions in half, crosswise.
- Pat steaks dry with paper towels, then season with salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat.
- When the pan is hot, add steaks and green onions.
- Cook for 1-2 min per side, until steaks are browned and onions are charred.
- Remove the pan from heat.
- Transfer steaks and green onions to an unlined baking sheet.
- Roast on the upper rack of the oven for 4-6 min, until green onions are tender and steaks are cooked to desired doneness.**
- While steaks and onions roast, in the same pan, heat 1 tbsp (2 tbsp) butter, sliced peppers and red onions over medium. Season with salt and pepper.
- Cook for 4-6 min, stirring occasionally, until just tender.
- Add snap peas and 2 tbsp (4 tbsp) water. Cook for another 2-3 min, stirring often, until tender-crisp.
- When cool enough to handle, thinly slice roasted green onions.
- To a medium bowl, add mayo, half the vinegar (use all for 4 portions), garlic, green onions, 1 tsp (2 tsp) sugar and remaining Italian Herb Spice Blend. Season with salt and pepper, then stir to combine.
- Slice steaks.
- Divide steak, veggies and potatoes between plates. Spoon creamy scallion sauce over steak and veggies.
- Enjoy!
