What you'll be getting:

Steak and Potatoes with Roasted Veggies

Per Serving

5 oz sirloin steak

150 g veggies (swiss chard, brussels sprouts, carrots, onions)

150 g potatoes (pre-seasoned and oiled)

1/2 c light gravy-gf (caramelized onions, beef stock, salt and pepper, garlic, rosemary, nutritional yeast)

1 t oil for searing

Equipment needed: Lined sheet pan, pan

Preheat oven to 425.

Place the potatoes on the sheet pan, cut side down. This will insure a nice browning of the potatoes and will give them a nice texture. Set a timer for 20 minutes. 

When there is about 12 minutes left on the timer, add your oil to a pan, and (when it's hot) add your steak. You want to get a nice sear to seal in all of the steak's natural juices. You never want to sear in a cold pan. I like to sear for roughly 2 minutes on each side (high heat). 

After the first 2 minutes, flip and sear for another 2 minutes. Place steak in the oven to finish cooking, about 6 minutes. You may leave the steak in longer if you like your steak cooked well done. 

Add the gravy to the pan that had the steak in it. Stir it up to get any excess flavor off of the pan. 

Reduce the liquid slightly, then remove from the heat. 

When the timer goes off, pull sheet pan from the oven. 

Pull steak and let it rest on a cutting board, or leave it on the sheet pan to rest if you don't intend on cutting it. 

Plate up potatoes and veggies first.

After the steak has rested for about 5 minutes, slice and place on top of veggies and drizzle gravy over top.  

From start to finish this meal took 25 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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