Seared Striploin Steak and Bacon Roasted Potatoes
with Nutty Green Beans and Garlic-Parsley Butter
Ingredients: Russet potato • Striploin steak • Sugar snap peas • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Almonds • Parsley • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
370 g
Striploin 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
Utensils
Cooking Steps
- 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.
- 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.)
- While potatoes roast, 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.
- 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.
- 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.
- 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.
- Thinly slice steak.
- Divide steak, potatoes and snap peas between plates.
- Top steak with herb butter.
- Sprinkle remaining parsley over top.
If you've opted for striploin steak, cook in the same way the recipe instructs you to cook sirloin steak.
