with Cranberry-Studded Greens
Ingredients: Russet potato • Top sirloin steak • Mushrooms • Spinach • Shallot • Salad topping mix (soy) (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soy nuts, pepitas seeds, soybean oil and/or canola) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Balsamic vinegar (sulphites) (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • All-purpose flour (wheat).
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Top Sirloin Steak
285 g
Mushrooms
113 g
Beef Broth Concentrate
1 unit(s)
Shallot
1 unit(s)
Garlic Puree
1 tbsp
Russet Potato
2 unit(s)
All-Purpose Flour
1 tbsp
Baby Spinach
56 g
Salad Topping Mix
28 g
Balsamic Vinegar
1 tbsp
Oil
2.5 tbsp
Butter
3 tbsp
Salt
0.25 tsp
Milk
3 tbsp
Pepper
0.25 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Peel, then cut shallot into 1/4-inch pieces.
- Thinly slice mushrooms.
- Remove any brown spots from potatoes, then peel and cut potatoes into 1-inch pieces.
- To a large pot, add potatoes, 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.
- Meanwhile, to a large bowl, add half the vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
- Top with spinach and salad topping mix. Set aside in the fridge until step 6.
- Once water is boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Roughly mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!)
- Season with salt and pepper.
- Meanwhile, pat steaks dry with paper towels, then season all over 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 4-7 min per side, or until cooked to desired doneness.** (NOTE: If steaks brown too quickly, reduce heat to medium.)
- 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.
- Meanwhile, reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then mushrooms.
- Season with salt and pepper. Cook for 5-8 min, stirring often, until softened.
- Add garlic puree, shallots, flour and 1 tbsp (2 tbsp) butter. Cook for 1-2 min, stirring often, until shallots soften slightly.
- Reduce heat to medium, then stir in 2/3 cup (1 1/3 cups) water, broth concentrate, remaining vinegar and any beef resting juices.
- Bring to a simmer. Cook for 3-4 min, stirring occasionally, until gravy thickens slightly.
- Toss salad.
- Thinly slice steaks.
- Divide steaks, salad and smashed potatoes between plates.
- Spoon mushroom gravy over steaks and potatoes.
840
kcal
Calories
46
g
Fat
17
g
Saturated Fat
66
g
Carbohydrate
14
g
Sugar
6
g
Dietary Fiber
43
g
Protein
125
mg
Cholesterol
630
mg
Sodium
1
g
Trans Fat
2000
mg
Potassium
150
mg
Calcium
7.5
mg
Iron
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