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Tuscan Steak and Rosemary Potatoes

Tuscan Steak and Rosemary Potatoes

with Cherry Tomatoes, Green Beans and Balsamic Pan Sauce

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Italian-inspired steak and a balsamic pan sauce bring summer to your plate! The steak is complemented by rosemary potatoes, cherry tomatoes and green beans.


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

Preparation Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Top Sirloin Steak

7 g


690 g

Russet Potato

6 g


200 g


7 g


2 tbsp

Balsamic Vinegar


227 g

Cherry Tomatoes

170 g

Green Beans

Not included in your delivery

4 tbsp


3 tbsp

Unsalted Butter*


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2678 kJ
Calories640 kcal
Fat30 g
Saturated Fat11 g
Carbohydrate49 g
Sugar8 g
Dietary Fiber6 g
Protein45 g
Cholesterol105 mg
Sodium270 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Garlic Press
Paper Towel
Large Non-Stick Pan
Aluminum Foil
Measuring Cups
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F (to roast potato wedges). Start prepping when the oven comes up to temperature! BBQ TIP: Instead of pan-frying, grill steaks over medium-high heat, 4-7 min per side, for medium doneness (63°C/145°F).

Wash and dry all produce.* Finely chop 1 tbsp rosemary leaves. Cut potatoes into 1/2-inch thick wedges. On a baking sheet, toss potatoes and rosemary with 2 tbsp oil. Season with salt. Roast in middle of oven, until golden-brown, 18-20 min.


While potatoes roast, strip 1 tbsp thyme leaves off stems. Trim ends from shallot, then peel and cut into quarters. Trim beans. Peel, then mince or grate garlic. Pat steak dry with paper towels, then season with salt and pepper.


Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then steak. Pan-fry, until cooked to desired doneness, 5-8 min, per side. (TIP: Cook to a min. internal temp. of 63°C/145°F for medium-rare; steak size will affect doneness.**) Remove pan from heat. Transfer steak to a plate. Loosely cover with foil and set aside to rest.


When potatoes are almost tender, turn oven onto broil. On another baking sheet, toss shallots, beans and tomatoes with 1 tbsp oil. Season with salt and pepper. Broil veggies in top and potatoes in middle of oven, until tomatoes burst and potatoes are golden, 7-8 min.


While veggies and potatoes broil, carefully wipe same pan clean. Heat the pan over medium heat. When hot, add garlic, thyme and 3 tbsp butter. Cook, stirring often, until fragrant, 1 min. Add vinegar and 1/2 cup water. Stir together, until thickened, 2-3 min.


Thinly slice steak. Divide the steak, potato wedges and veggies between plates. Spoon balsamic pan sauce over steak.