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Garlic Herb Butter Steak

Garlic Herb Butter Steak

with Roasted Potatoes and a Mini Bell Pepper Jumble

Family Feast
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Ever wanted to make a steakhouse-quality meal in your own kitchen but weren’t sure where to start? We’ve got the ingredients and recipe for you; all you have to do is bring it to life. Start by roasting sweet and Yukon gold potato wedges in the oven. While those spuds get toasty and crisp, you can easily sizzle the sirloin steak and mini bell pepper jumble in a pan. The beef is then finished with a flavorful garlic herb butter that’ll knock everyone’s socks off. Yes, my friend, that dinner was all you.

Allergens:Milk

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

16 ounce

Yukon Gold Potatoes

2 unit

Sweet Potato

1 unit

Shallot

¼ ounce

Parsley

4 ounce

Heirloom Grape Tomatoes

6 ounce

Mini Bell Peppers

24 ounce

Sirloin Steak

1 unit

Beef Demi-Glace

(ContainsMilk)

1 ounce

Garlic Herb Butter

(ContainsMilk)

Not included in your delivery

7 teaspoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4058 kJ
Calories970 kcal
Fat57 g
Saturated Fat23 g
Carbohydrate46 g
Sugar16 g
Dietary Fiber7 g
Protein38 g
Cholesterol170 mg
Sodium660 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.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Paper Towel
Aluminum Foil
Large Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Halve Yukon gold and sweet potatoes lengthwise, then cut into ⅓-inch-thick wedges (like steak fries). Toss in a large bowl with 1 TBSP oil. Season with salt and pepper. Spread out on a baking sheet. Roast in oven until lightly browned, 25-30 minutes.

2

Halve and peel shallot, then mince until you have 2 TBSP. Pick parsley leaves from stems; discard stems. Finely chop leaves. Halve tomatoes. Halve or quarter any large mini bell peppers through stem ends. Pat steak dry with a paper towel and season all over with salt and pepper.

3

At about the same time that potatoes have roasted 15 minutes, heat a large drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 4-6 minutes per side. Transfer to a plate, cover loosely with foil, and let rest. Pour out any excess oil from pan and wipe clean.

4

Heat another drizzle of oil in pan used for steak over medium-high heat. Add mini bell peppers. Cook, tossing, until slightly softened and starting to char, 4-5 minutes. Toss in tomatoes and cook until softened and their juices begin to release, 1-2 minutes more. (TIP: If pan is dry, add 1-2 TBSP water.) Season with salt and pepper. Remove from pan and set aside in a medium bowl.

5

Rinse out pan and wipe dry with a paper towel. Heat a drizzle of oil in same pan over medium heat. Add minced shallot. Cook, tossing, until softened and translucent, 1-2 minutes. Stir in ¼ cup water and demi-glace, then bring to a boil. Let reduce slightly, about 2 minutes. Remove pan from heat. Add half the parsley and 1 TBSP plain butter (save the garlic herb butter for the next step). Stir to melt.

6

Slice steak against the grain. Stir any juices released by steak into sauce in pan. Divide potatoes, veggies, and steak between plates. Spoon sauce over steak and dollop with garlic herb butter, if desired. Sprinkle with remaining parsley and serve.