Seared Steak and Crispy Potato Salad
with Tomatoes, Green Beans and Shallot Pan Sauce
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.
Produit dans une installation 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
340 g
Steak de bœuf
340 g
Pomme de terre Russet
170 g
Haricots verts, parés
113 g
Tomates raisins
1 pièce(s)
Échalote
7 g
Origan
1 pièce(s)
Concentré de bouillon de bœuf
10 g
Ail
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
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!