Pan-Seared Steak with Cipollini Onions, Roasted New Potatoes, and Tomato Pan-Sauce
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Pan-Seared Steak with Cipollini Onions, Roasted New Potatoes, and Tomato Pan-Sauce

Pan-Seared Steak with Cipollini Onions, Roasted New Potatoes, and Tomato Pan-Sauce

These flat, tiny onions are sweeter than typical onions. After a quick roast in the oven, they become caramelized and nearly candy-like. Served alongside juicy steak and drizzled with a rich tomato pan-sauce, this dish would win any chef’s stamp of approval.


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

Total Time35 minutes
Prep Time


serving amount

12 ounce

Sirloin Steak

10 ounce

Baby Red Potatoes

8 ounce

Cipollini Onions

2 clove


1 unit

Veggie Stock Concentrate

¼ ounce


1 unit

Roma Tomato

Not included in your delivery

2 tablespoon


(Contains Milk)

4 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories751 kcal
Energy (kJ)3142 kJ
Fat45 g
Saturated Fat18 g
Carbohydrate46 g
Sugar9 g
Dietary Fiber7 g
Protein40 g
Sodium514 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.



Preheat the oven to 400 degrees. Remove steak from fridge to let come up to temperature.

Prep the ingredients

Quarter the potatoes. Mince or grate the garlic. Halve, seed, and dice the tomato. Finely chop the parsley leaves, reserving a few for garnish.

Roast the veggies

Toss the onions and potatoes on a baking sheet with 1 tablespoon olive oil and season with salt and pepper. Roast for 25-30 minutes, tossing halfway through cooking, until soft and golden brown.

Cook the steak

Cook the steak: heat 1 teaspoon oil in a large pan over medium-high heat. Season the steak on all sides with salt and pepper. Add the steak to the pan and cook 4-7 minutes per side, until cooked to desired doneness. Set aside to rest for 5 minutes.

Make the sauce

Add the tomato and garlic to the pan, along with a drizzle of oil, if necessary. Reduce heat to medium and cook, tossing, for 2 minutes, until softened. Season with salt and pepper. Add the stock concentrate and 1 cup water to the pan, bring to a boil, and allow to reduce until thickened, 2-3 minutes. Remove pan from heat, then stir in 2 tablespoons butter and the chopped parsley. Taste and season with salt and pepper, if necessary.


Slice the steak against the grain and serve with the potatoes and onions. Spoon the tomato pan-sauce over the steak and garnish with the reserved parsley leaves. Enjoy!

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