Steak with Warm Spring Veggie Salad
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Steak with Warm Spring Veggie Salad

Steak with Warm Spring Veggie Salad

and Shallot Pan Sauce

Spring into unexpected flavors in this steak recipe! Earthy mushrooms, tender asparagus and potatoes roasted before being dressed in a bright whole mustard vinaigrette to pair with a classic seared steak and shallot pan sauce.


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

Preparation Time40 minutes
Cooking Time15 minutes


serving amount

340 g

Top Sirloin Steak

400 g

Red Potato

227 g


200 g

Mixed Mushrooms

1 unit(s)


3 unit(s)


2 unit(s)

Green Onion

2 unit(s)

Beef Broth Concentrate

3 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 tbsp

Whole Grain Mustard

(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)

1 unit(s)


1 tsp

Garlic Salt

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

Not included in your delivery

2 tbsp

Unsalted Butter*


Nutrition Values

Calories600 kcal
Fat21 g
Saturated Fat10 g
Carbohydrate51 g
Sugar15 g
Dietary Fiber7 g
Protein48 g
Cholesterol120 mg
Sodium1180 mg
Trans Fat1 g
Potassium2200 mg
Calcium100 mg
Iron8.5 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.


Baking Sheet
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Aluminum Foil


  • Quarter / halve potatoes.
  • Add potatoes, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with pepper, then toss to coat.
  • Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.

Does this need a 4 P tip?

  • Peel, then finely chop shallot.
  • Thinly slice green onions, keeping greens and whites separate.
  • Thinly slice radishes
  • Trim and discard bottom 1-inch from asparagus. Cut asparagus into 1-inch pieces.
  • Quarter mushrooms.

  • Add asparagus, mushrooms an 1 tbsp oil (dbl for 4 ppl) to another unlined baking sheet. Season with salt and pepper, then toss to coat.
  • Roast in the bottom of the oven, stirring halfway until tender-crisp and ______ , 6-7 min.
  • Meanwhile, add green onion whites, mustard, half the honey(start with 1/2 tbsp ), 2 tbsp vinegar and 2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine.
  • Pat steak dry with paper towels. Season with remaining garlic salt and pepper.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp oil (dbl for 4 ppl), then steak. Pan-fry until cooked to desired doneness,2-3 min per side.***
  • When steak is done, remove from heat and transfer to a cutting board.
  • Loosely cover with foil and set aside to rest for 5 min.
  • Carefully wipe pan clean / drain fat?
  • Return the same pan over medium-low.
  • When hot, add 2 tbsp butter (dbl for 4 ppl). Swirl pan until butter melts, 30 sec.
  • Add shallots. Cook, stirring often and scraping up any brown bits? until softened, 2-3 min.
  • Add (remaining honey?), broth concentrate, 2 tbsp vinegar, and 1/4 cup water (dbl for 4 ppl). Bring to a simmer over medium heat.
  • Simmer, for 1 minute until______. Season to taste with salt and pepper
  • Add potatoes, asparagus, mushrooms and radish to bowl with dressing. Toss to coat.
  • Thinly slice steak.
  • Divide steak and potato salad between plates.
  • Spoon sauce from pan over steak. Sprinkle remaining green onions overtop.
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