Garlic Herb Butter Steak with Roasted Potatoes and a Mini Bell Pepper Jumbl

Ever wanted to make a steakhouse-quality meal in your own kitchen but weren’t sure where to start? We’ve got the ingredients and recipe for you; all you have to do is bring it to life. Start by roasting sweet and Yukon gold potato wedges in the oven. While those spuds get toasty and crisp, you can easily sizzle the sirloin steak and mini bell pepper jumble in a pan. The beef is then finished with a flavorful garlic herb butter that’ll knock everyone’s socks off. Yes, my friend, that dinner was all you.

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Name: Garlic Herb Butter Steak with Roasted Potatoes and a Mini Bell Pepper Jumbl
Prep time: 15 min
Total time: 30 min
Yield: 2
Cuisine: not set
Ingredients: Yukon Gold Potatoes; Sweet Potato; Shallot; Parsley; Heirloom Grape Tomatoes; Mini Bell Peppers; Sirloin Steak; Beef Demi-Glace; Garlic Herb Butter; Vegetable Oil; Butter; Salt; Pepper

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INGREDIENTS

Yukon Gold Potatoes
Sweet Potato
Shallot
Parsley
Heirloom Grape Tomatoes
Mini Bell Peppers
Sirloin Steak
Beef Demi-Glace
Garlic Herb Butter
Vegetable Oil
Butter
Salt
Pepper

Servings

INSTRUCTIONS

See original recipe: https://www.hellofresh.com/re...

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NOTES

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Garlic Herb Butter Steak with Roasted Potatoes and a Mini Bell Pepper Jumbl

Yukon Gold Potatoes 
  Sweet Potato 
  Shallot 
  Parsley 
  Heirloom Grape Tomatoes 
  Mini Bell Peppers 
  Sirloin Steak 
  Beef Demi-Glace 
  Garlic Herb Butter 
  Vegetable Oil 
  Butter 
  Salt 
  Pepper

Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Halve Yukon gold and sweet potatoes lengthwise, then cut into ?-inch-thick wedges (like steak fries). Toss in a large bowl with 1 TBSP oil. Season with salt and pepper. Spread out on a baking sheet. Roast in oven until lightly browned, 25-30 minutes. Halve and peel shallot, then mince until you have 2 TBSP. Pick parsley leaves from stems; discard stems. Finely chop leaves. Halve tomatoes. Halve or quarter any large mini bell peppers through stem ends. Pat steak dry with a paper towel and season all over with salt and pepper. At about the same time that potatoes have roasted 15 minutes, heat a large drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 4-6 minutes per side. Transfer to a plate, cover loosely with foil, and let rest. Pour out any excess oil from pan and wipe clean. Heat another drizzle of oil in pan used for steak over medium-high heat. Add mini bell peppers. Cook, tossing, until slightly softened and starting to char, 4-5 minutes. Toss in tomatoes and cook until softened and their juices begin to release, 1-2 minutes more. (TIP: If pan is dry, add 1-2 TBSP water.) Season with salt and pepper. Remove from pan and set aside in a medium bowl. Rinse out pan and wipe dry with a paper towel. Heat a drizzle of oil in same pan over medium heat. Add minced shallot. Cook, tossing, until softened and translucent, 1-2 minutes. Stir in ¼ cup water and demi-glace, then bring to a boil. Let reduce slightly, about 2 minutes. Remove pan from heat. Add half the parsley and 1 TBSP plain butter (save the garlic herb butter for the next step). Stir to melt. Slice steak against the grain. Stir any juices released by steak into sauce in pan. Divide potatoes, veggies, and steak between plates. Spoon sauce over steak and dollop with garlic herb butter, if desired. Sprinkle with remaining parsley and serve.

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Nutrition

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Serving Size: 1 Serving (871g)
Recipe Makes: 2

Calories: 1549
Calories from Fat: 812 (52%)

Amt Per Serving		% DV

	Total Fat 90.3g	120 %
	Saturated Fat 36.3g	181 %
	Monounsaturated Fat 38.6g
	Polyunsanturated Fat 3.9g
Cholesterol 324.9mg		100 %
Sodium 412.2mg		14 %
Potassium 2870.7mg		76 %
Total Carbohydrate 34.3g		10 %
	Dietary Fiber 4.5g	18 %
	Sugars, other 29.8g
Protein 141.7g		202 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1549

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