Seared Double Striploin Steaks with Herb-Garlic Butter
with Roasted Potatoes and Sautéed Green BeansCalories
:
1010 kcalProtein
:
91g proteinDifficulty
:
MediumVery High Fibre
New
Allergens:
- Milk
- Milk
- Sulphites
- Wheat
- Tree nuts
- Triticale
- Mustard
- Soy
- Sesame
- Peanuts
- May contain traces of allergens
Ingredients: Striploin steak • Russet potato • Green beans • Shallot • Thyme • Parsley • Garlic • Garlic salt (salt, garlic powder, silicon dioxide).
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
740 g
Striploin Steak
2 unit(s)
Garlic, cloves
2 unit(s)
Russet Potato
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
170 g
Green Beans
7 g
Thyme
7 g
Parsley
1 unit(s)
Shallot
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories1010 kcal
Fat46 g
Saturated Fat17 g
Carbohydrate57 g
Sugar6 g
Dietary Fiber7 g
Protein91 g
Cholesterol210 mg
Sodium970 mg
Trans Fat1 g
Potassium2400 mg
Calcium150 mg
Iron12.5 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.
Cooking Steps
1
- Before starting, preheat the oven to 450˚F.
- Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1-inch pieces. To a parchment-lined baking sheet, add potatoes, half the garlic salt and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper, then toss to coat.
2
- Roast potatoes in the middle of the oven for 24-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and the bottom the oven, rotating sheets halfway through.)
- Meanwhile, trim green beans.
- Peel, then mince or grate garlic.
- Peel, then finely chop shallot.
- Strip 2 tsp (4 tsp) thyme leaves from stems, then finely chop.
- Finely chop parsley.
3
- Pat steaks dry with paper towels. Season with remaining garlic salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then steak. Cook for 1-2 min per side, until browned.
- Remove from heat and transfer steak to an unlined baking sheet. Roast in the top of the oven for 5-8 min, or until cooked to desired doneness.**
- When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
- Carefully wipe the pan clean.
4
- To a small bowl, add 2 tbsp (4 tbsp) softened butter, thyme, parsley and half the garlic, then season with salt and pepper. Mix well to combine.
5
- Meanwhile, reheat the same pan (from step 4) over medium-high. When hot, add green beans and 1/2 cup (1 cup) water. Cook for 4-6 min, stirring occasionally, until water evaporates.
- Add 1/2 tbsp (1 tbsp) oil, shallot and remaining garlic. Cook for 1 min, stirring often, until garlic is fragrant and green beans are tender-crisp. Season with salt and pepper.
6
- Add half the herb-garlic butter to potatoes. Toss to coat.
- Thinly slice steak.
- Divide potatoes, green beans and steak between plates.
- Top steaks with remaining herb-garlic butter.
7
If you've opted for double striploin steak, prep and cook the same way the recipe instructs you to prep and cook the regular portion of sirloin steak.
