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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
570 g
Top Sirloin Steak
680 g
Shallot
50 g
Garlic
20 g
Oregano
10 g
Green Beans, trimmed
454 g
Grape Tomatoes
227 g
Beef Broth Concentrate
Not included in your delivery
2 unit
Salt*
1
Oil*
Nutrition Values
Utensils
Cooking Steps
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 shallot. Mince or grate the garlic. Finely chop 1 tbsp oregano leaves.
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. Season with salt and pepper. Remove the pan from the heat and transfer the veggies to a medium bowl. Set aside.
Pat the steaks dry with paper towels. Season with salt and pepper. Heat the same pan over medium-high heat. Add another drizzle of oil, then the steaks. Pan-fry until cooked to desired doneness, 5-8 min per side. (TIP: Cook to a min. internal temp. of 63°C/145°F for medium-rare; steak size will affect doneness.**)
Transfer the steaks to a plate and cover with foil to keep warm. Reduce the heat to medium. Add another drizzle of oil to the same pan, then the shallots. Cook until softened, 2-3 min. Add the broth concentrates and 1 cup water. Cook, scraping up any browned bits on the bottom of the pan, until sauce is combined, 2-3 min.
Add the roasted potatoes to the veggies and stir together. Season with salt and pepper. Thinly slice the steaks and divide between plates. Serve with the potato salad and drizzle the sauce over the steak.
