Steak and Crispy Potato Salad

Steak and Crispy Potato Salad

with Tomatoes, Green Beans and Shallot Pan Sauce

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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.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Beef Steak

800 g

Russet Potato

340 g

Green Beans, trimmed

255 g

Grape Tomatoes

2 unit


10 g


2 unit

Beef Broth Concentrate

20 g


Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1937 kJ
Calories463 kcal
Fat11 g
Saturated Fat3 g
Carbohydrate48 g
Sugar4 g
Dietary Fiber6 g
Protein44 g
Cholesterol63 mg
Sodium365 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F. (To roast the potatoes). Start prepping when the oven comes up to temperature!


Wash and dry all produce. Cut the potatoes into ½-inch cubes. On a baking sheet, toss the potatoes 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.


Meanwhile, peel and finely chop the shallots. Mince or grate the garlic. Finely chop 1 tbsp oregano leaves. Cut the tomatoes in half.


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, 5-6 min. Transfer the veggies to a medium bowl.


Season the steaks 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: Cook to a minimum internal temperature of 160°F.) Set the steak aside on a plate.


Reduce the heat to medium. Add another drizzle of oil to the same pan, then the shallots. Cook until softened, 2-3 min. Stir in the broth concentrates and 1 cup water, scraping up any browned bits on the bottom of the pan. (This is where the flavour is!)


Toss the roasted potatoes into the veggies. Season with salt and pepper. Thinly slice the steak and serve alongside the potato salad. Drizzle the sauce over the steak.