avec sauce de cuisson aux poivrons
Ingrédients : Pomme de terre jaune • Steak de haut de surlonge • Poivrons rouges rôtis (poivrons, eau, sucre (glucose-fructose), sel, vinaigre, acide citrique, acide ascorbique, chlorure de calcium) • Oignon rouge • Vinaigre balsamique (sulfites) (vinaigre de vin, moût de raisin cuit, jus de raisin concentré, colorant caramel, arôme naturel, sulfites) • Mélange d'épices chili-cumin (épices et herbes, sel, sucres (sucre, extrait sec de sirop de maïs), légumes déshydratés (ail, oignon, poivron rouge, céleri), acide citrique, oléorésine de paprika, huile de canola, dioxyde de silicium, glutamate monosodique) • Concentré de bouillon de bœuf (bouillon de bœuf, sucres (maltodextrine, sucre), graisse de bœuf, sel, arôme naturel, extrait de levure, gomme xanthane) • Persil • Ail.
Allergens
Tags
Steaks de haut de surlonge
285 g
Pomme de terre à chair jaune
350 g
Persil
7 g
Oignon rouge
1 unit(s)
Gousses d'ail
2 unit(s)
Concentré de bouillon de bœuf
1 unit(s)
Poivrons rôtis
125 g
Mélange d’épices chili-cumin
11 g
Vinaigre balsamique
1 tbsp
Butter*
1 tbsp
Huile*
2 tbsp
Sel*
0.125 tsp
Poivre*
0.125 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Cut potatoes into 1/2-inch pieces. To a parchment-lined baking sheet, add potatoes, Chili-Cumin Spice Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast for 10 min, in the middle of the oven. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- Peel, then cut onion into 1/4-inch slices.
- Roughly chop parsley.
- Peel, then mince or grate garlic.
- Drain roasted peppers.
- Once potatoes have been roasting for 10 min, add half the peppers and half the onions. Season with salt and pepper. Stir to combine. Roast in the middle of the oven for 10-12 min, until tender and golden.
- Finely chop remaining onion.
- While potatoes roast, pat steaks dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then steaks. Pan-fry for 4-6 min per side, or until cooked to desired doneness.** When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
- Heat same pan over medium. Add 1 tbsp (2 tbsp) butter, garlic and remaining onions. Cook for 30 sec, stirring often, until softened.
- Add broth concentrate, vinegar, remaining peppers, 1/4 cup (1/3 cup) water and any beef resting juices. Cook for 1-2 min, until simmering and slightly thickened.
- Stir half the parsley into hash.
- Thinly slice steaks.
- Divide hash and steak between plates. Drizzle pan sauce over top of steak.
- Sprinkle parsley and feta over top.
610
kcal
Calories
31
g
Fat
9
g
Saturated Fat
49
g
Carbohydrate
15
g
Sugar
7
g
Dietary Fiber
38
g
Protein
90
mg
Cholesterol
1010
mg
Sodium
0.5
g
Trans Fat
1450
mg
Potassium
100
mg
Calcium
7
mg
Iron
