Steak in Balsamic Mushroom Sauce
with Roasted Veggies and Smashed Potatoes
Balsamic glaze gives this mushroom sauce an Italian-style sweet and savoury flare. Garlic smashed potatoes are perfect for catching what doesn't stay on the perfectly cooked steak!
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
370 g
Striploin Steak
1 unit(s)
Beef Broth Concentrate
1 tsp
Garlic Salt
(May contain traces of: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
113 g
Mushrooms
56 mL
Cream
(Contains: Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
400 g
Red Potato
2 tbsp
Balsamic Glaze
(Contains: Sulphites)
170 g
Brussels Sprouts
1 unit(s)
Red Onion
2 tbsp
Garlic Spread
(Contains: Soy May contain traces of: Milk, Sulphites)
Not included in your delivery
0.13 tsp
Pepper*
2 tbsp
Oil*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Thinly slice mushrooms.
- Remove any damaged outer leaves, then halve Brussels sprouts (if larger, quarter them).
- Peel, then cut half the onion into 1/2-inch wedges (use whole onion for 4 ppl).
- Add Brussels sprouts, onions, 1/2 tsp (1 tsp) garlic salt, 1 tbsp (2 tbsp) oil and pepper to a parchment-lined baking sheet. Toss to combine.
- Roast in the bottom of the oven, stirring halfway through, until tender, 16-20 min.
- Meanwhile, cut potatoes into 1-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- While the pan heats, pat steak dry with paper towels, then season with 1/2 tsp (1 tsp) garlic salt and pepper.
- When the pan is hot, add 1 tbsp oil, then steak. Sear until golden-brown, 1-2 min per side.
- Remove from heat, then transfer steak to an unlined baking sheet.
- Roast in the middle of the oven until cooked to desired doneness, 4-6 min.**
- Transfer steak to a cutting board. Loosely cover with foil and set aside to rest, 5 min.
- Reheat the same pan over medium.
- Add half the garlic spread, then swirl the pan to melt, 1 min.
- Add mushrooms to the pan. Cook, stirring occasionally, until softened, 4-5 min.
- Sprinkle over Cream Sauce Spice Blend. Cook, stirring constantly, until coated, 1 min.
- Add beef broth concentrate and 2/3 cup (1 1/3 cup) water to the pan. Cook, stirring occasionally, until slightly reduced, 2-3 min.
- Remove the pan from heat, then stir in half the balsamic glaze.
- Roughly mash remaining garlic spread and cream into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste.
- Once veggies are tender, drizzle over remaining balsamic glaze, then toss to combine. Set aside.
- Thinly slice steak.
- Stir any steak resting juices into mushroom sauce.
- Divide potatoes and veggies between plates.
- Top potatoes with steak, then spoon over sauce.
