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Juicy Tomato Steak

Juicy Tomato Steak

with Roasted Broccoli and Fingerling Potatoes

Family Feast
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Here’s a treat for you and everyone else at your dinner table: steaks dressed up for a classy evening. Beef sirloin is drizzled with a rich gravy featuring tomatoes simmered until they’re tender. And the broccoli and potatoes on the side are quite sophisticated, too, being garnished with pine nuts and thyme respectively. When you bring this one out to eat, everyone will be amazed at the steakhouse-quality feast you just whipped up.

Allergens:Tree NutsMilk

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

4 ounce

Heirloom Grape Tomatoes

4 tablespoon

Shallot

¼ ounce

Parsley

¼ ounce

Thyme

4 ounce

Multicolored Fingerling Potatoes

16 ounce

Broccoli Florets

1 ounce

Pine Nuts

(ContainsTree Nuts)

20 ounce

Sirloin Steak

1 unit

Beef Demi-Glace

(ContainsMilk)

2 tablespoon

Garlic Herb Butter

(ContainsMilk)

½ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

2 teaspoon

Vegetable Oil

4 teaspoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4017 kJ
Calories960 kcal
Fat67 g
Saturated Fat25 g
Carbohydrate51 g
Sugar10 g
Dietary Fiber9 g
Protein40 g
Cholesterol165 mg
Sodium840 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 Pan
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Lightly oil a baking sheet and place in oven on upper rack. Preheat oven to 450 degrees. Halve tomatoes. Halve and peel shallot, then finely chop. Pick parsley leaves from stems. Finely chop leaves and stems, keeping them separate. Pick 1 tsp thyme leaves; reserve sprigs.

2

Halve potatoes lengthwise. Toss with a large drizzle of olive oil and season with plenty of salt and pepper. Carefully remove sheet from oven and arrange potatoes on it cut-side down, keeping them toward one side of sheet. Nestle half the thyme sprigs amongst potatoes (use the rest as you like). Roast in oven 10 minutes.

3

After 10 minutes, remove potatoes from oven and flip, keeping toward one side of sheet. Toss broccoli with a drizzle of olive oil, salt, and pepper and arrange on other side of sheet. Return to oven and roast until potatoes are tender and broccoli is beginning to char at edges, about 20 minutes more.

4

Meanwhile, put pine nuts in a large pan and place over medium-high heat. Toast, tossing often, until golden, 3-5 minutes. Transfer to a small bowl. Heat a drizzle of oil in same pan over medium-high heat. Pat steak dry with a paper towel. Season with plenty of salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side. Remove from pan and set aside to rest on a plate. Wipe out pan.

5

Place same pan over medium-high heat. Add shallot and a drizzle of olive oil. Cook until softened, 1-2 minutes. Stir in demi-glace, tomatoes, and ½ cup water. Bring to a simmer, then remove from heat. Stir in reserved thyme leaves, half the parsley leaves, and 2 TBSP plain butter. Season with salt and pepper. Stir in any juices released by steak. Once done, remove potatoes and broccoli from oven. Heat broiler to high.

6

In a large bowl, toss potatoes with garlic herb butter and parsley stems. Sprinkle Parmesan over broccoli on sheet. Place under broiler to melt, 2-3 minutes. Divide steak, potatoes, and broccoli between plates. Sprinkle pine nuts over broccoli. Spoon sauce over steak. Top with rest of parsley leaves.