Steak and Crispy Potato Salad
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Steak and Crispy Potato Salad

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.

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

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

/ serving 4 people

680 g

Top Sirloin Steak

800 g

Russet Potato

340 g

Green Beans, trimmed

255 g

Grape Tomatoes

2 unit

Shallot

10 g

Oregano

2 unit

Beef Broth Concentrate

20 g

Garlic

Not included in your delivery

unit

Oil*

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Nutrition Values

Energy (kJ)1937 kJ
Calories463 kcal
Fat11 g
Saturated Fat3 g
Carbohydrate48 g
Sugar4 g
Dietary Fiber6 g
Protein44 g
Cholesterol63 mg
Sodium365 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Bowl
Large Pan

Instructions

1

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

ROAST POTATOES
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.

PREP
3

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

COOK VEGGIES
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.

COOK STEAKS
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.

MAKE SAUCE
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!)

FINISH AND SERVE
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.