This juicy pan-seared steak and Spanish-inspired potato and tomato salad is the perfect date night dinner. And just in time for Valentine's Day! If you're looking for a meal that 's sure to impress, you don't need to look any further.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
340 g
Top Sirloin Steak
340 g
Russet Potato
170 g
Green Beans, trimmed
113 g
Grape Tomatoes
1 unit
Shallot
7 g
Oregano
1 unit
Beef Broth Concentrate
10 g
Garlic
unit
Oil*
Preheat the oven to 450°F. (To roast the potatoes.) Start prepping when the oven comes up to temperature!
Prep: Wash and dry all produce. Cut the potatoes into ½-inch cubes. Peel and finely chop the shallot. Mince or grate the garlic. Finely chop 2 tsp oregano leaves (double for 4 people.)
Roast the potatoes: Toss the potatoes on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until tender and golden-brown, 25-28 min.
Cook the veggies: Heat a large pan over medium-high heat. Add a drizzle of oil, then the green beans, tomatoes, garlic and oregano. Cook, stirring often, until the beans are tender-crisp and the tomatoes soften slightly, 5-6 min. Transfer the veggies to a bowl.
Cook the steak: Season the steak with salt and pepper. Add another drizzle of oil in the same pan, then the steak. Cook for 4-7 min per side, until cooked to desired doneness. (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.) Set the steak aside on a plate.
Make the pan sauce: Reduce the heat to medium. Add another drizzle of oil to the same pan, then the shallot. Cook until softened, 2-3 min. Stir in the broth concentrate(s) and 1/2 cup water (double for 4 people), scraping up any browned bits on the bottom of the pan. (This is where the flavour is!)
Finish and serve: Toss the roasted potatoes into the veggies. Season with salt and pepper. Thinly slice the steak and serve alongside the potato salad, drizzled with the shallot pan sauce. Enjoy!