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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.

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.

Durée de préparation30 minutes
DifficultéFacile

Ingrédients

/ sert 4 personnes

680 g

Steak de bœuf

800 g

Pomme de terre Russet

340 g

Haricots verts, parés

255 g

Tomates raisins

2 pièce(s)

Échalote

10 g

Origan

2 pièce(s)

Concentré de bouillon de bœuf

20 g

Ail

Pas inclus dans votre livraison

pièce(s)

Huile*

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Informations nutritionnelles

Énergie (kJ)1937 kJ
Énergie (kcal)463 kcal
Graisses11 g
dont saturés3 g
Glucides48 g
dont sucres4 g
Fibres6 g
Protéines44 g
Cholestérol63 mg
Sel365 mg

Ustensiles

Plaque de cuisson
Bol
Grande casserole

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.