Seared Steak and Bacon Roasted Potatoes
with Nutty Green Beans and Garlic-Parsley Butter4.5(79)
Calories
:
910 kcalProtein
:
48g proteinPreparation Time
:
35 minutesDifficulty
:
EasyVery High Fibre
No Extra Cost
New
Allergens:
- Almonds
- Milk
- Soy
- Sulphites
- Egg
- Gluten
- Milk
- Mustard
- Peanuts
- Sesame
- May contain traces of allergens
Ingredients: Russet potato • Top sirloin steak • Sugar snap peas • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Almonds • Parsley • Garlic.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
285 g
Top Sirloin Steak
100 g
Bacon Strips
2 unit(s)
Russet Potato
2 unit(s)
Garlic, cloves
227 g
Sugar Snap Peas
28 g
Almonds, sliced
(Contains: Almonds May contain traces of: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
7 g
Parsley
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
1.33 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Calories910 kcal
Fat57 g
Saturated Fat20 g
Carbohydrate54 g
Sugar7 g
Dietary Fiber7 g
Protein48 g
Cholesterol135 mg
Sodium700 mg
Trans Fat1 g
Potassium1900 mg
Calcium150 mg
Iron9 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
•Small Bowl
•Large Non-Stick Pan
•Aluminum Foil
Cooking Steps
1
- Before starting, remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature.
- Preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1-inch pieces.
- On a separate cutting board, cut bacon into 1-inch pieces.
- To a parchment-lined baking sheet, add potatoes, bacon and 1 tsp (2 tsp) oil. (NOTE: For 4 servings, use 2 baking sheets.) Season with salt and pepper, then toss to combine.
2
- Roast in the middle of the oven for 22-25 min, stirring 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.)
- Meanwhile, finely chop parsley.
- Trim snap peas.
- Peel, then mince or grate garlic.
- To a small bowl, add garlic, half the parsley, and half the room-temperature butter. Season with salt and pepper. Stir to combine.
3
- Heat a large non-stick pan over medium. When hot, add almonds to the dry pan. Toast for 4-6 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Pat steak dry with paper towels, then season with salt and pepper.
4
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then steak. Cook for 1-2 min per side, until browned.
- Remove from heat, then transfer steak to an unlined baking sheet. Roast in the top of the oven for 4-8 min, or until cooked to desired doneness.**
- When steak is done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
- Wipe out the pan.
5
- Reheat the same pan over medium.
- When hot, add remaining butter and snap peas. Season with salt and pepper.
- Cook for 2-4 min, stirring occasionally, until tender-crisp.
- Remove pan from heat. Stir in almonds.
6
- Thinly slice steak.
- Divide steak, potatoes and snap peas between plates.
- Top steak with herb butter.
- Sprinkle remaining parsley over top.
