Balsamic Rosemary Steak
with Garlic Toast & Green Beans
- Soy
- Wheat
- Milk
We believe pork chops are a canvas. Tonight’s palette for your palate: A saucy coating that includes fresh rosemary, tangy balsamic vinegar, and creamy garlic herb butter—because why choose one when you could have them all? Complement those chops with a side of garlic herb toast and roasted green beans, and you have yourself a dinner to Remem-brandt.
Ingredients
6 ounce
Green Beans
¼ ounce
Rosemary
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
10 ounce
Bavette Steak
1 unit
Chicken Stock Concentrate
5 teaspoon
Balsamic Vinegar
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim green beans if necessary. Toss on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes.
• Meanwhile, strip rosemary leaves from stems; finely chop leaves until you have 1 tsp (2 tsp for 4 servings). • Pat pork dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer pork to a cutting board. Wipe out pan.
• Heat a drizzle of oil in same pan over medium-high heat. Add chopped rosemary; cook, stirring, until fragrant, 30 seconds. • Stir in stock concentrate, vinegar, ¼ cup water (⅓ cup for 4 servings), and 2 tsp sugar (4 tsp for 4). Bring to a simmer and cook, stirring occasionally, until slightly reduced, 3-4 minutes. Season generously with pepper. • Turn off heat. Stir in half the garlic herb butter until melted (you’ll use the rest in the next step).
• Halve baguette lengthwise and toast; spread cut sides with remaining garlic herb butter. Season with salt and pepper. Halve on a diagonal. • Thinly slice pork crosswise. • Divide pork, garlic bread, and green beans between plates. Top pork with balsamic rosemary pan sauce and serve.
Beef is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: The balsamic rosemary sauce was a hit, adding delicious flavor to the dish 🍲.
- Ease of prep: Some found the recipe confusing when steak was substituted for pork; clearer instructions for protein swaps would help.
- Suggestions: Consider offering mashed potatoes as an alternative side; some felt bread was too heavy.
Reviews from our home cooks
Steak was great, green beans were tasty, but too much bread. Maybe mashed potatoes instead?
Toast is not a good side for a meal. The steak was good but the whole meal felt it was missing something
It would be helpful to have cooking instructions for the substitute protein (e.g steak in place of pork)
