Seared Steaks & Herby Parmesan Potatoes
with creamy charred scallion sauce- Sulfites
- Lait
- Oeuf
- Moutarde
- Peut contenir des traces d’allergènes
- Oeuf
- Poisson
- Lait
- Moutarde
- Sésame
- Soya
- Blé
- Noix
- Arachides
- Crustacés
- Gluten
- Sulfites
Perfectly-seared and roasted steak is served with herby Parmesan-roasted potatoes and a delightful medley of sautéed veggies. No meal is complete without a great sauce and this one is a winner! Creamy charred scallion sauce is the prefect accompaniment to the steak and veggies, and you will want to dunk in every bite!
Ingrédients
570 g
Steaks de haut de surlonge
300 g
Pomme de terre à chair jaune
2 pièce(s)
Oignon vert
1 cs
Vinaigre de vin blanc
(Contient : Sulfites Peut contenir : Oeuf, Poisson, Lait, Moutarde, Sésame, Soya, Blé)
1 pièce(s)
Gousses d'ail
5 g
Mélange d’épices aux fines herbes italiennes
(Contient : Sulfites Peut contenir : Lait, Moutarde, Sésame, Soya, Blé, Noix, Arachides)
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient : Lait)
1 pièce(s)
Poivron
1 pièce(s)
Oignon rouge
4 cs
Mayonnaise
(Contient : Oeuf, Moutarde Peut contenir : Poisson, Lait, Moutarde, Sésame, Soya, Blé, Crustacés, Gluten, Sulfites)
113 g
Pois sucrés
Non inclus dans la livraison
1 cc
Sucre*
0.13 cc
Poivre*
2 cs
Huile*
1 cs
Beurre*
0.13 cc
Sel*
Valeurs nutritionnelles
Matériel
Instructions
- Cut potatoes into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes, three-quarters of the Italian Herb Spice Blend and 1 tbsp oil. (NOTE: For 4 portions, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast on the middle rack of the oven for 24-28 min, until tender and golden-brown. (NOTE: For 4 portions, roast on the middle and lower racks of the oven, switching baking sheet positions halfway through.)
- Sprinkle Parmesan over top.
- Meanwhile, peel, then cut red onion into 1/2-inch slices.
- Cut pepper into 1/2-inch slices.
- Peel, then mince or grate garlic.
- Trim snap peas.
- Trim, then cut green onions in half, crosswise.
- Pat steaks dry with paper towels, then season with salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat.
- When the pan is hot, add steaks and green onions.
- Cook for 1-2 min per side, until steaks are browned and onions are charred.
- Remove the pan from heat.
- Transfer steaks and green onions to an unlined baking sheet.
- Roast on the upper rack of the oven for 4-6 min, until green onions are tender and steaks are cooked to desired doneness.**
- While steaks and onions roast, in the same pan, heat 1 tbsp (2 tbsp) butter, sliced peppers and red onions over medium. Season with salt and pepper.
- Cook for 4-6 min, stirring occasionally, until just tender.
- Add snap peas and 2 tbsp (4 tbsp) water. Cook for another 2-3 min, stirring often, until tender-crisp.
- When cool enough to handle, thinly slice roasted green onions.
- To a medium bowl, add mayo, half the vinegar (use all for 4 portions), garlic, green onions, 1 tsp (2 tsp) sugar and remaining Italian Herb Spice Blend. Season with salt and pepper, then stir to combine.
- Slice steaks.
- Divide steak, veggies and potatoes between plates. Spoon creamy scallion sauce over steak and veggies.
- Enjoy!
