Steak in Balsamic Mushroom Sauce
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Steak in Balsamic Mushroom Sauce

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!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time10 minutes


serving amount

370 g

Striploin Steak

1 unit(s)

Beef Broth Concentrate

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

113 g


56 mL


(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

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 Sulphites, Milk)

Not included in your delivery

0.13 tsp


2 tbsp


0.06 tsp



Nutrition Values

Calories880 kcal
Fat48 g
Saturated Fat16 g
Carbohydrate62 g
Sugar15 g
Dietary Fiber9 g
Protein51 g
Cholesterol130 mg
Sodium1450 mg
Trans Fat0.5 g
Potassium2050 mg
Calcium100 mg
Iron7.5 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.


Parchment Paper
Baking Sheet
Measuring Spoons
Large Pot
Large Non-Stick Pan
Aluminum Foil
Measuring Cups
Potato Masher


  • 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.
Prep and cook potatoes
  • 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.
Prep and cook steaks
  • 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.
Make sauce
  • 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.
Finish potatoes and veggies
  • 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.
Finish and serve
  • 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.