Steak with Rosemary Sous Vide Potatoes
with Caesar-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.
Top Sirloin Steak
Sous Vide Potatoes
(Contains Anchovies/Anchois, Egg, Milk, Mustard)
Beef Broth Concentrate
Not included in your delivery
Before starting, preheat the oven to 450°F. Wash and dry all produce. Finely chop 1 tbsp (2 tbsp) rosemary leaves. Pat potatoes very dry with paper towels.Add potatoes, chopped rosemary and 1 tbsp (2 tbsp) oil 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 (2 tbsp) oil, 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.
Reheat the same pan (from step 2) over medium-low. When hot, add 1 tbsp (2 tbsp) butter, then garlic. Stir until butter melts and garlic is fragrant, 30 sec. Add 1/4 cup (1/2 cup) water, broth concentrate and vinegar. 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, spring mix and caesar dressing to a large bowl. Toss to combine. Divide steaks, potatoes and salad between plates. Drizzle sauce over steaks.