HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPan 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

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

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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
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
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



4 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Instructionsarrow up iconarrow up icon
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Preheat the oven to 400 degrees. Remove steak from fridge to let come up to temperature.


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


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: 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.


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!