The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Steak with Sweet Potato Puree and Roasted Veggies
Per Serving:
5 oz steak (Royal Ranch)
125 g veggies (broccoli, romanesco, beets, purple sweet potatoes, cabbage, carrots tossed with a little oil, salt and pepper)
125 g puree (sweet potato and butternut squash puree)
2 T drizzling sauce (parsley, onion, garlic, lemon juice, salt, pepper and oil)
1 t oil
Equipment needed: Pan for searing the steak and a sheet pan for veggies
Preheat your oven to 425. You also will want to start heating up your pan as you will need a hot pan to get a good sear on the steak.
When your oven reaches 425 and your pan is hot, place the veggies in the oven and set a timer for 15 minutes. As soon as the veggies are in the oven, add oil to your pan and start searing your steak. (I apologize for not having a picture of the veggies going into the oven) You will want to sear the meat on high heat for 2 minutes on each side.
After searing the meat for 2 minutes, flip it over and sear for another 2 minutes. I also like to finish by searing the edges quickly.
Once it has been seared, you can place the steak on the sheet pan that has the veggies on it. Roast the steak in the oven for 7-10 minutes, 7 minutes will give you a medium rare and 10 minutes will be closer to medium. After that time, pull the steak, but keep the veggies in the oven until the timer goes off. You will want to let the steak rest for 5-10 minutes after pulling it from the oven.
You will want to heat the puree up, this can be done in a microwave, or on the stove if you prefer. I plated it by putting it in the middle of the plate and then dragging a spoon around to form a circle. This keeps the juices from running all over the plate, letting your meat rest will reduce the juices that come our of the meat when sliced.
When your timer for the veggies goes off, you can pull them from the oven. If your meat is still resting you can turn the oven off and open the door slightly and let the veggies hang out in the warm oven. The purple sweet potatoes and beets should be a bit crunchy and the rest of the veggies should be tender. Drizzle 1/2 of the sauce over the veggies when they come out of the oven. Once your meat has finished resting, slice the meat and place it on one half of the puree, add the veggies to the other side. Finish by drizzling the remaining sauce over top. From start to finish this dinner takes less than 25 minutes.
