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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
680 g
Steak de bœuf
680 g
Pomme de terre Russet
226 g
Haricots verts, parés
226 g
Tomates raisins
2 pièce(s)
Échalote
14 g
Origan
2 pièce(s)
Concentré de bouillon de bœuf
4 gousse(s)
Ail
Pas inclus dans votre livraison
4 cs
Huile*
pièce(s)
Sel*
pièce(s)
Poivre*
Instructions
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!
