Recipe

Seared Steak with Red Roast Potatoes

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Seared Steak with Red Roast Potatoes

Every so often it's time to bring back the basics, cooked really well and paired as you won't believe. So get ready for one of those occasions with this seared pan sauce thyme steak, with sour cream spinach, and roasted sweet potato.




Ingredients to serve 2

  • 2 x Sirloin Steaks
  • ½ x Red Onion - small dice
  • 2 Cloves x Garlic - chopped
  • 1 Sachet x Beef Stock
  • 60ml x Cream
  • 200g x Swiss Chard - shredded
  • 60ml x Sour Cream
  • 400g x Sweet Potato Chunks
  • 5g x Paprika
  • 5g x Thyme - leaves pulled from stem
  • Olive Oil (from your pantry)
  • Salt and Pepper (from your pantry)

Ingredients to serve 4

  • 4 x Sirloin Steaks
  • 1 x Red Onion - small dice
  • 4 Cloves x Garlic - chopped
  • 2 Sachets x Beef Stock
  • 120ml x Cream
  • 400g x Swiss Chard - shredded
  • 120ml x Sour Cream
  • 800g x Sweet Potato Chunks
  • 10g x Paprika
  • 10g x Thyme - leaves pulled from stem
  • Olive Oil (from your pantry)
  • Salt and Pepper (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C.

Washing Instruction

Wash your hands well. Rinse your swiss chard thoroughly and drain on paper towel.

Gino's Tip

Red meat cooking times are totally discretionary, follow the instructions for a medium-well steak but you can cook your steak for as long or as short of time that suits your cooked preference.

Step 1 - Red Roast Potatoes

Toss your sweet potato chunks in a large mixing bowl along with olive oil, salt, and pepper. Scatter onto an oven tray and pop into the oven for 15-18 minutes until lightly browned and roasted. Once done, taste for seasoning and sprinkle over your paprika.

Step 2 - Sour Cream Chard

Heat a large casserole pan over medium-high heat, add a drizzling of olive oil and half of your chopped garlic, and lightly fry for 1-2 minutes before adding your shredded swiss chard. Cook for 4-5 minutes until your chard has wilted then fold through your sour cream, heat your chard and sauce through remove from the heat, and taste for seasoning.

Step 3 - Seared Pan Sauce Steak

Season your steaks with salt and pepper. Heat a large frying pan over medium-high heat, add a drizzling of olive oil, and once your pan is hot and just about smoking sear and fry your steaks for 2-3 minutes on each side. Transfer your steaks to your chopping board or a plate. Add your remaining diced red onion along with your thyme and a drizzling of olive oil to the pan, reduce your heat to medium and cook for 2-3 minutes, lifting any fond on the base of the pan by stirring readily. Lastly, add your beef stock, cream, and a few dashes of water, heat your sauce through, and then whisk in your butter, remove your pan from the heat once done, taste and season if need be.

To Serve

Divide your red roast potatoes amongst your servings, top with your sour cream chard, seared steak and pan sauce.