Seared Steak

Seared Steak

with Roasted Red Potatoes, Red Peppers and Marinated Feta

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Peppers, onions and steak are a perfect match for one another. This dish capitalizes on the classic pairing along with sumptuous roasted potatoes. All together, a perfect, bright punchy summer dish!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Beef Steak

190 g

Red Bell Pepper

10 g


10 g


10 g


340 g

Red Potato

2 tbsp

Balsamic Vinegar


100 g

Feta Cheese


Not included in your delivery

1 tbsp


6 tsp


4 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories752 kcal
Fat47 g
Saturated Fat14 g
Carbohydrate41 g
Sugar7 g
Dietary Fiber7 g
Protein44 g
Cholesterol94 mg
Sodium772 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F (to roast the potatoes). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Cut the potatoes into 1-inch pieces. On a baking sheet, toss the potatoes with 2 tbsp oil (dbl for 4 ppl). Roast in the middle of the oven, until the potatoes are golden-brown and tender, 25-28 min


Meanwhile, strip 1 tbsp thyme leaves (dbl for 4 ppl) off the stems. Core, then cut pepper(s) into 1/4-inch slices. Mince or grate garlic. Roughly chop parsley. Cut feta lengthwise into 4 pieces. (NOTE: You will have 8 pieces for 4 ppl.) In a medium bowl, whisk together garlic, thyme, 1 tbsp vinegar (dbl for 4 ppl) and 2 tbsp oil (dbl 4 ppl). Season with salt and pepper. Add feta slices and gently stir to coat.


Meanwhile, pat the steak dry with paper towels. Season with salt and pepper. Heat a medium non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the steak. Pan-fry until cooked to desired doneness, 4-6 min per side. (TIP: Cook to a min. internal temp. of 63°C/145°F for medium-rare; steak size will affect doneness.**)


When the steak is done, remove the pan from the heat and transfer to a plate. Loosely cover with foil and set aside to rest, 3-5 min. Heat the same pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the peppers. Cook, stirring occasionally, until the peppers are tender-crisp, 3-4 min.


Meanwhile, in a large bowl, whisk together the remaining vinegar and 1 tsp sugar (dbl for 4 ppl). Season with salt and pepper. When the peppers and potatoes are done, add both to the large bowl with the dressing. Season with salt and pepper. Toss together.


Thinly slice the steak. Divide the veggie mixture and steak between plates. Crumble the marinated feta over the veggies and sprinkle with the parsley. Spoon any remaining marinade over the steak.