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

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.

Preparation Time30 minutes
Cooking Time


serving amount

285 g

Top Sirloin Steak

280 g

Sous Vide Potatoes

2 tbsp

Caesar Dressing

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

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

113 g

Spring Mix

113 g

Baby Tomatoes

3 unit

Garlic, cloves

1 sprig


1 unit

Beef Broth Concentrate

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories560 kcal
Fat34 g
Saturated Fat9 g
Carbohydrate27 g
Sugar6 g
Dietary Fiber4 g
Protein37 g
Cholesterol100 mg
Sodium990 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
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel
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 (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.

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 (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.

Make sauce

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.

Finish and serve

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.