Seared Steak and Bacon Roasted Potatoes

Special

with Nutty Green Beans and Garlic-Parsley Butter

10 min

Difficulty: 1/3

Steak and crispy roasted potatoes is a combination that never seems to disappoint. We're using a restaurant trick and topping the steak off with herb butter for an extra boost of flavour! Ingredients: Russet potato • Top sirloin steak • Sugar snap peas • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Almonds • Parsley • Garlic.

Allergens

Almonds

Soy

Mustard

Milk

Sulphites

Egg

May contain traces of allergens

Peanuts

Sesame

Gluten

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Small Bowl

Large Non-Stick Pan

Aluminum Foil

Tags

Speciality

Ingredients

Top Sirloin Steak

285 g

Bacon Strips

100 g

Russet Potato

2 unit(s)

Garlic, cloves

2 unit(s)

Sugar Snap Peas

227 g

Almonds, sliced

28 g

Parsley

7 g

Butter

3 tbsp

Oil

1.33 tbsp

Salt

0.25 tsp

Pepper

0.25 tsp

Preparation

Cut bacon into 1-inch pieces.
Remove any brown spots from potatoes and on a clean cutting board, cut into 1-inch pieces.
To a parchment-lined baking sheet, add potatoes, bacon and 1 tsp (2 tsp) oil. (NOTE: For 4 servings, use 2 baking sheets) Season with salt and pepper, then toss to combine.
Roast in the middle of the oven for 22-25 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)

While potatoes roast, finely chop parsley.
Trim snap peas.
Peel, then mince or grate garlic.
To a small bowl, add garlic, half the parsley, and half the room-temperature butter. Season with salt and pepper. Stir to combine.

Heat a large non-stick pan over medium. When hot, add almonds to the dry pan. Toast for 4-6 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Pat steak dry with paper towels, then season with salt and pepper.

Reheat the same pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then steaks. Cook 1-2 per side, until browned.
Remove from heat, then transfer steaks to an unlined baking sheet. Roast in the top of the oven for 4-8 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.
Wipe out the pan.