with Smashed Potatoes and Snap Peas
Garlic adds a lovely, rustic touch to creamy mashed potatoes served alongside juicy steak and roasted snap peas in this stick-to-your-ribs feast.
Allergens
Utensils
Tags
Top Sirloin Steak
285 g
Russet Potato
2 unit(s)
Sugar Snap Peas
227 g
Shallot
1 unit(s)
Sour Cream
1 unit(s)
Gravy Spice Blend
2 tbsp
Beef Broth Concentrate
1 unit(s)
Garlic Salt
1 tsp
Truffle Sea Salt
1 g
Pepper
0.25 tsp
Oil
1.5 tbsp
Salt
0.125 tsp
Milk
2 tbsp
Unsalted Butter
3 tbsp
- Peel, then cut potatoes into 1-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch to a large pot (use same for 4 ppl).
- Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer uncovered, until fork-tender, 10-12 min.
- Peel, then thinly slice half the shallot. Finely chop remaining shallot.
- Trim sugar snap peas.
- Add sugar snap peas and sliced shallots to a parchment-lined baking sheet.
- Drizzle 1 tbsp (2 tbsp) water and 1/2 tbsp (1 tbsp) oil over top. Season with half the garlic salt and pepper, then toss to coat. (TIP: Adding water to snap peas helps them steam while roasting!)
- Roast in the middle of the oven until tender, 10-14 min.
- Meanwhile, pat steaks dry with paper towels, then season with truffle salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks. Pan-fry until golden, 1-2 min per side.
- Remove from heat, then transfer to an unlined baking sheet.
- Roast in the top of the oven, until cooked to desired doneness, 4-7 min.**
- Meanwhile, reheat the same pan (from step 3) over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then remaining shallots. Cook, stirring often, until tender, 2-3 min.
- Sprinkle Gravy Spice Blend over shallots. Cook, stirring often, until coated, 30 sec.
- Stir in 1 cup (1 1/2 cups) water and broth concentrate. Bring to a gentle boil.
- Once boiling, cook, stirring often, until gravy thickens slightly, 3-4 min.
- Remove from heat, then cover to keep warm.
- When steak is done, transfer to a cutting board, then cover loosely with foil. Let rest for 5 min.
- When potatoes are tender, drain and return them to the same pot, off heat.
- Roughly mash sour cream, remaining garlic salt, 2 tbsp (4 tbsp) butter and 2 tbsp (4 tbsp) milk into potatoes. (Tip: For creamier potatoes, add extra milk, 1-2 tbsp at a time!)
- Season with pepper.
- Thinly slice truffle steaks.
- Stir any steak resting juices into pan gravy. Season with salt and pepper.
- Divide smashed potatoes, steaks and roasted veggies between plates.
- Spoon pan gravy over steak.
770
kcal
Calories
38
g
Fat
17
g
Saturated Fat
65
g
Carbohydrate
11
g
Sugar
6
g
Dietary Fiber
44
g
Protein
135
mg
Cholesterol
1350
mg
Sodium
1
g
Trans Fat
1850
mg
Potassium
150
mg
Calcium
8.5
mg
Iron
with Truffle Salt, Smashed Potatoes and Snap Peas
with Mashed Sweet Potatoes and Roasted Brussels Sprouts
with Mashed Potatoes and Roasted Brussels Sprouts
with Smashed Potatoes and Roasted Brussels Sprouts
