Seared Steak and Crispy Potato Salad with Tomatoes, Green Beans, and Shallot Pan-Sauce
Our Spanish-inspired potato salad boasts crispy potatoes, and fresh green beans for a side salad like you’ve never had before. The only thing that could meet the challenge of pairing with this masterpiece is a juicy pan-seared steak, cooked to perfection.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Sirloin Steak
12 ounce
Russet Potato
4 ounce
Green Beans
4 ounce
Grape Tomatoes
2 ounce
Shallot
¼ ounce
Oregano
2 clove
Garlic
1 unit
Beef Stock Concentrate
Not included in your delivery
2 tablespoon
Olive Oil
Nutrition Values
Instructions
Preheat the oven to 375 degrees. Remove the steak from the fridge and allow to come to room temperature. Cut the potatoes into 1/2-inch cubes. Place the potatoes in a medium pot with a large pinch of salt and cover with water. Bring to a boil, then reduce to a simmer and cook for 10-12 minutes, until fork-tender. Drain and set aside.
Meanwhile, halve the tomatoes. Trim and cut the green beans into 2-inch pieces. Roughly chop the oregano leaves. Halve, peel, and finely dice the shallot. Mince or grate the garlic.
Heat 1 Tablespoon oil in a large pan over medium-high heat. Add the green beans and cook, tossing, for 5-6 minutes, until soft. Season with salt and pepper. Add the tomatoes to the pan and cook, tossing, for another 3 minutes. Set aside.
Heat another drizzle of oil in the same pan over medium-high heat. Season the steak on all sides with salt and pepper. Add the steak to the pan and cook for 3-4 minutes per side, until golden brown. Transfer to a baking sheet and place in the oven to finish cooking for 7-10 minutes, until cooked to desired doneness. Set aside to rest for 5 minutes.
Meanwhile, in the same pan you cooked the steak in, heat another drizzle of oil over medium-high heat. Add the boiled potatoes to the pan and cook, tossing, for 4-5 minutes, until golden brown and slightly crispy. Add the garlic and oregano to the pan and cook for 30 seconds, until fragrant. Season with salt and pepper. Toss the green beans and tomatoes into the pan and cook for another 1-2 minutes, until heated through. Set aside and cover to keep warm.
In the same pan, heat another drizzle of oil over medium heat. Add the shallot and cook 2-3 minutes, until softened. Add the stock concentrate and ½ cup water to the pan. With a wooden spoon, scrape up any browned bits on the bottom of the pan. Simmer the sauce until thickened, then taste and season with salt and pepper.
Slice the steak against the grain and serve alongside the warm potato salad, drizzled with the shallot pan sauce. Enjoy!
