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!
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
285 g
Beef Steak
280 g
Sous Vide Potatoes
113 g
Spring Mix
3 unit
Garlic, cloves
113 g
Baby Tomatoes
1 sprig
Rosemary
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
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
