Seared Steak and Crispy Potato Salad
with Tomatoes, Green Beans, and Shallot Pan-Sauce
Our Spanish-inspired potato salad boasts crispy potatoes, and fresh green beans for a side salad like you’ve never had before. The only thing that could meet the challenge of pairing with this masterpiece is a juicy pan-seared steak, cooked to perfection.
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
680 g
Top Sirloin Steak
680 g
Russet Potato
226 g
Green Beans, trimmed
226 g
Grape Tomatoes
2 unit
Shallot
14 g
Oregano
2 unit
Beef Broth Concentrate
4 clove
Garlic
Not included in your delivery
4 tbsp
Oil*
unit
Salt*
unit
Pepper*
Cooking Steps
Cook the potatoes: Preheat oven to 375°F. Wash and dry all produce. Remove the steak from the fridge. Cut the potatoes into ½-inch cubes. In a medium pot, combine potatoes with a large pinch of salt and enough water to cover. Bring to a boil, then reduce heat to medium-low. Simmer until potatoes are fork-tender, 10 to 12 min. Drain, then return to the same pot.
Prep: Meanwhile, halve the tomatoes. Roughly chop the oregano leaves. Halve, peel, and finely dice the shallot. Mince or grate the garlic.
Cook the vegetables: Heat a large pan over medium-high heat. Add 1 tbsp oil, then green beans. Cook, stirring often, until tender-crisp, 5 to 6 min. Season with salt and pepper. Add the tomatoes. Cook, stirring often, for 3 more min. Transfer vegetables to a bowl.
Cook the steak: Season the steak on both sides with salt and pepper. Heat another drizzle of oil in the same pan, then add steak. Cook until golden brown, 3 to 4 min per side. Transfer steak to a baking sheet. Bake in centre of oven until steak is cooked to desired doneness, 7 to 8 min. (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.) Set the steak aside to rest for 5 min.
Meanwhile, in the same pan, heat another drizzle of olive oil. Add the cooked potatoes to the pan. Cook, stirring often, until golden brown and slightly crispy, 4 to 5 min. Add the garlic and oregano. Cook until fragrant, 30 sec. Season with salt and pepper. Transfer to the bowl with green beans and tomatoes.
Make the pan sauce: Heat another drizzle of olive oil in the same pan over medium heat. Add the shallot. Cook until softened, 2 to 3 min. Stir in the beef broth concentrate and ½ cup water, scraping up any browned bits on the bottom of the pan. Simmer until the sauce thickens. Season with salt and pepper.
Plate: Slice the steak against the grain and serve alongside the warm potato salad, drizzled with the shallot pan sauce. Enjoy!
