with Potato-Squash Mash and Roasted Veggies
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Allergens
Tags
Top Sirloin Steak
285 g
Russet Potato
2 unit(s)
Butternut Squash, cubes
170 g
Brussels Sprouts
170 g
Mushrooms
113 g
Chives
7 g
Parmesan Cheese, shredded
0.25 cup
Cream
56 mL
Beef Broth Concentrate
1 unit(s)
Gravy Spice Blend
20 g
Butter
2 tbsp
Oil
2 tbsp
Salt
0.25 tsp
Pepper
0.25 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove and discard outer leaves, then trim and discard stems of Brussels sprouts. Halve Brussels sprouts (if larger, quarter them).
- Quarter mushrooms.
- On a parchment-lined baking sheet, toss together Brussels sprouts and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Add 1 tsp (2 tsp) water to the baking sheet.
- Roast Brussels sprouts in the bottom of the oven for 4-5 min, then remove from the oven.
- To the same baking sheet, add 1/2 tbsp (1 tbsp) oil and mushrooms, then return to the oven for 10-12 min. Season with salt and pepper.
- Meanwhile, remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces.
- To a large pot, add potatoes, squash, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high.
- Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes and squash to the same pot, off heat. Mash 2 tbsp (4 tbsp) butter and Parmesan into mixture until creamy. Season with salt and pepper.
- While potatoes and squash boil, pat steaks dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Cook for 1-2 min per side, until browned. (NOTE: Steaks will finish cooking in step 4.)
- Remove from heat and transfer steaks to an unlined baking sheet.
- Roast steaks in the middle of the oven 5-8 min, 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.
- Reheat the same pan (from step 3) over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil and Gravy Spice Blend. Cook for 1 min, stirring often, until fragrant.
- Add broth concentrate, cream and 1 cup (2 cups) water. Bring to a simmer. Cook for 1-2 min, stirring often, until gravy thickens slightly.
- Thinly slice chives.
- Thinly slice steaks.
- To the pan with gravy, add any steak resting juices. Stir to combine.
- Divide steak, veggies and mash between plates.
- Spoon creamy gravy over steak.
- Sprinkle chives over potato-squash mash.
870
kcal
Calories
45
g
Fat
21
g
Saturated Fat
70
g
Carbohydrate
10
g
Sugar
9
g
Dietary Fiber
48
g
Protein
150
mg
Cholesterol
1030
mg
Sodium
1
g
Trans Fat
2350
mg
Potassium
225
mg
Calcium
7.5
mg
Iron
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