We're trading in the traditional spuds for seasonal root veggies in our fun take on steak frites. Served alongside a tangy horseradish sauce, we think you'll love it.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
White Wine Vinegar(ContainsSulphites/Sulfite)
Vegetable Broth Concentrate
Preheat the oven to 400°F. (To roast the veggies.) Start prepping when your oven comes up to temperature!
Prep: Wash and dry all produce. Finely chop 2 tsp rosemary leaves (double for 4 people.)
Roast the veggies: Toss the carrots, parsnips and chopped rosemary on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Bake in the centre of the oven, stirring halfway through cooking, until golden-brown, 25-28 min.
Prep the steak: Pat the steak dry with paper towels, then sprinkle both sides with garlic powder, and season with salt and pepper. Heat a large pan over medium-high heat. Add a drizzle of oil, then the steak. Cook for 4-7 min per side, until cooked to desired doneness. (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.)
Make the horseradish sauce: Meanwhile, bring a kettle of water to a boil. In a small bowl, combine the sour cream, vinegar and horseradish. Season with salt and pepper.
Make the couscous: Combine the couscous and broth concentrate in a large bowl. Stir in 11/4 cups boiling water (double for 4 people.) Cover and let stand for 5 min.
Finish and serve: Thinly slice the steak and serve alongside the veggie frites and couscous. Drizzle the steak with the horseradish sauce. Enjoy!