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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, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

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

Baby Tomatoes

2 unit

Shallot

10 g

Oregano

2 unit

Beef Broth Concentrate

20 g

Garlic

Not included in your delivery

unit

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 450°F. (To roast the potatoes). Start prepping when the oven comes up to temperature!

2

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.

3

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

4

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.

5

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.

6

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!)

7

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.