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Steak with Rosemary Sous Vide Potatoes
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Steak with Rosemary Sous Vide Potatoes

Steak with Rosemary Sous Vide Potatoes

with Vinaigrette-Dressed Salad

This dish has simple ingredients that combine to make a delicious steak dinner any night of the week! The buttery sauce adds sweetness and depth to the steak. Enjoy!


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

Preparation Time30 minutes


serving amount

285 g

Beef Steak

280 g

Sous Vide Potatoes

113 g

Spring Mix

3 unit

Garlic, cloves

113 g

Baby Tomatoes

1 sprig


1.5 tbsp

Caesar Dressing

(Contains Anchovies/Anchois, Egg, Milk, Mustard)

2 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 unit

Beef Broth Concentrate

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

3 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories610 kcal
Fat39 g
Saturated Fat10 g
Carbohydrate26 g
Sugar5 g
Dietary Fiber4 g
Protein37 g
Cholesterol95 mg
Sodium950 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.


Baking Sheet
Paper Towel
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Aluminum Foil
Large Bowl
Measuring Cups


Roast sous vide potatoes

Before starting, preheat the oven to 450°F. Wash and dry all produce. Finely chop 1 tbsp rosemary leaves (dbl for 4 ppl). Pat potatoes very dry with paper towels.Add potatoes, chopped rosemary and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven until tender and golden-brown, 15-18 min.

Pan-fry steaks

Meanwhile, heat a large non-stick pan over medium-high heat.While the pan heats, pat steaks dry with paper towels. Season with salt and pepper. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then steaks. Pan-fry until cooked to desired doneness, 5-8 min per side.**Remove from heat, then transfer steaks to a clean cutting board. Cover loosely with foil.


Meanwhile, halve tomatoes. Peel, then mince or grate garlic. Add Caesar dressing and 1/2 tbsp vinegar (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then stir to combine.

Make sauce

Reheat the same pan (from step 2) over medium-low. When hot, add 1 tbsp butter (dbl for 4 ppl), then garlic. Stir until butter melts and garlic is fragrant, 30 sec. Add broth concentrate, 1 tbsp vinegar and 1/4 cup water (dbl both for 4 ppl). Bring to a simmer. Once simmering, cook, stirring often, until sauce reduces slightly, 2-4 min. Remove from heat. Season with salt and pepper, to taste. Cover to keep warm.

Finish and serve

Thinly slice steaks. Add any steak juices from the cutting board to sauce, then stir to combine. Add tomatoes and spring mix to the bowl with Caesar dressing. Toss to combine. Divide steaks, potatoes and salad between plates. Drizzle sauce from the pan over steaks.

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