Steaks poêlés au beurre à l’ail et aux herbes

Bonjour, steak!

Très riche en fibres

Riche en protéines

Nouveau

Steaks poêlés au beurre à l’ail et aux herbes

avec pommes de terre rôties et haricots verts sautés

8 min

Difficulté: 2/3

Canadienne

Ingrédients : Pomme de terre Russet • Steak de haut de surlonge • Haricots vert • Échalote • Thym • Persil • Ail • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).

Allergens

Triticale

Soya

Moutarde

Blé

Lait

Sulfites

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Tags

30-min-or-less

Très riche en fibres

Ineligible-reco

Classic-plates

Regional-specialty

Riche en protéines

Nouveau

Winter-warmers

Date-night

Sans frais

Ingrédients

Steak de bœuf

285 g

Gousses d'ail

2 unit(s)

Pomme de terre Russet

2 unit(s)

Sel d'ail

4 g

Haricots verts

170 g

Thym

7 g

Persil

7 g

Échalote

1 unit(s)

Beurre

2 tbsp

Huile

2.5 tbsp

Sel

0.125 tsp

Poivre

0.125 tsp

Preparation

Before starting, preheat the oven to 450˚F.
Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature.
Wash and dry all produce.
Remove any brown spots from potatoes, then cut into 1-inch pieces. To a parchment-lined baking sheet, add potatoes, half the garlic salt and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper, then toss to coat.

Roast potatoes in the middle of the oven for 24-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and the bottom the oven, rotating sheets halfway through.)
Meanwhile, trim green beans.
Peel, then mince or grate garlic.
Peel, then finely chop shallot.
Strip 2 tsp (4 tsp) thyme leaves from stems, then finely chop.
Finely chop parsley.

Pat steaks dry with paper towels. Season with remaining garlic salt and pepper.
Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then steak. Cook for 1-2 min per side, until browned.
Remove from heat and transfer steak to an unlined baking sheet. Roast in the top of the oven for 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.
Carefully wipe the pan clean.

To a small bowl, add 2 tbsp (4 tbsp) softened butter, thyme, parsley and half the garlic, then season with salt and pepper. Mix well to combine.

Meanwhile, reheat the same pan (from step 4) over medium-high. When hot, add green beans and 1/2 cup (1 cup) water. Cook for 4-6 min, stirring occasionally, until water evaporates.
Add 1/2 tbsp (1 tbsp) oil, shallot and remaining garlic. Cook for 1 min, stirring often, until garlic is fragrant and green beans are tender-crisp. Season with salt and pepper.