Seared Steak with Purple Sweet Potato Jumble
and Mushroom Gravy- Milk
- Soy
- Wheat
- Tree nuts
- Egg
- Peanuts
- Sesame
- Gluten
- Mustard
- Milk
- Soy
- Sulphites
- May contain traces of allergens
- Wheat
- Triticale
Spring is in full swing! Packed with seasonal ingredients, this dinner features juicy steak and a hearty jumble of vibrant purple sweet potatoes and blistered tomatoes. Creamy goat cheese and crunchy toasted pepitas add exactly the texture you want. Ingredients: Purple sweet potato • Top sirloin steak • Mushrooms • Baby tomatoes • Shallot • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Pepitas • Gravy spice blend (wheat flour (wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) (soy, wheat) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • Parsley • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
285 g
Top Sirloin Steak
2 unit(s)
Purple Sweet Potato
113 g
Mushrooms
113 g
Baby Tomatoes
1 unit(s)
Shallot
7 g
Parsley
¼ cup
Goat Cheese, crumbled
(Contains: Milk)
28 g
Pepitas
(May be present: Tree nuts, Egg, Peanuts, Sesame, Gluten, Mustard, Milk, Soy, Sulphites)
10 g
Gravy Spice Blend
(Contains: Soy, Wheat May be present: Milk, Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Gluten)
1 unit(s)
Beef Broth Concentrate
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Prick tomatoes with a fork.
- Peel, then cut potatoes into 1/2-inch pieces.
- To a parchment-lined baking sheet, add potatoes and 1/2 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper and half the garlic salt. Toss to coat.
- Roast in the middle of the oven for 8-9 min. Flip and return to oven for 8-9 min, until potatoes are tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)
- Meanwhile, thinly slice mushrooms.
- Finely chop parsley.
- Finely chop shallot.
- Heat a large non-stick pan over medium.
- When hot, add pepitas to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Remove from heat. Transfer to a plate.
- Pat steak dry with paper towels. Season with pepper and remaining garlic salt.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then steak. Cook 1-2 min per side, until browned.
- Remove from heat and transfer to an unlined baking sheet.
- On one half of the baking sheet, arrange steak. On the other half, arrange tomatoes. Roast steak and tomatoes in the bottom of the oven for 5-8 min, or until cooked to desired doneness.**
- When done, remove from heat.
- Transfer steak to a cutting board. Loosely cover with foil and set aside to rest for 2-3 min.
- Keep tomatoes on the baking sheet. Set aside.
- In the same pan (from step 3), heat 1/2 tbsp (1 tbsp) oil over medium.
- When hot, add mushrooms. Cook for 2 min, stirring often, until beginning to soften. Season with salt.
- Add shallots. Cook for 3-4 min, stirring often, until softened.
- Sprinkle half the Gravy Spice Blend (use all for 4 servings) over top. Cook for 30 sec, until coated.
- Add broth concentrate and 1/2 cup water (1 cup) water. Bring to a gentle boil. Once boiling, cook for 2-3 min, stirring often, until gravy thickens. Season with salt and pepper.
- Remove from heat.
- Thinly slice steak.
- Stir any steak resting juices into gravy.
- Divide potatoes, tomatoes and steak between plates.
- Top potatoes and tomatoes with pepitas, goat cheese and parsley.
- Spoon mushroom gravy over top of steak.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The steak and mushroom gravy were delicious, but some found the purple sweet potato side bland or dry.
- Ease of prep: Preparation took longer than expected for some, with potato doneness being tricky to gauge.
- Suggestions: Consider increasing cooking time for potatoes; add extra seasoning or sauce to boost their flavour.
- Portions: Some felt there were too many potatoes and not enough gravy to complement both meat and sides.
