Organic Steak & Roasted Fall Veggie Frites with Savory Mustard Pan Sauce

Uploaded By: agsheeran

Tags: marley

We're turning tonight's dinner into a restaurant-worthy dinner. When it comes to cooking the perfect organic steak, it's all about a hot, heavy skillet and plenty of salt and pepper on the meat. We pair the juicy seared steaks with a creamy pan sauce and a side of roasted carrots, parsnips, and green beans. Roasting the veggies brings out the sweetness and adds a crisp-tender bite. It’s the perfect steakhouse plate!

Serves: 2

Cook Time: 25 minutes

Ingredients:

1 carrot
1 parsnip
½ green beans
¼ oz of fresh parsley
1 oz of cream cheese
10 oz of pkg organic sirloin steak
1½ oz of pkt Worcestershire sauce
1 Dijon mustard
olive oil
all-purpose flour (or gluten-free alternative)
kosher salt & ground pepper
butter

Instructions:

Preheat oven to 450°F with a rack in the center. Place a rimmed baking sheet on center rack to preheat. Scrub carrots and parsnip, then cut into 2-inch long fries (about ¼-inch thick). Trim stem ends from green beans. Pick and coarsely chop parsley leaves; discard stems. Set cream cheese out to soften at room temperature until step 5.
In a medium bowl, toss carrots, parsnips, and green beans with 2 tablespoons oil and 1 tablespoon flour. Season with salt and pepper.
Carefully transfer seasoned veggies to preheated baking sheet and spread to an even layer. Roast on center oven rack until, flipping veggies halfway through, veggies are deeply browned and slightly crisp, 15-20 minutes total. Carefully toss roasted veggies with half of the chopped parsley.
Pat steaks dry and season all over with salt and pepper. Heat 1 tablespoon oil in a medium heavy skillet (preferably cast-iron) over medium-high. Add steaks and cook until well browned and medium rare, 3-4 minutes per side (or longer for desired doneness). Transfer to a cutting board to rest. Reduce skillet heat to medium.
Immediately add 1 tablespoon butter and 1 teaspoon flour to same skillet. Cook, stirring, until flour is lightly toasted, about 30 seconds. Add Worcestershire sauce and ⅓ cup water. Bring to a simmer. Cook until slightly thickened, about 1 minute. Whisk in softened cream cheese and ½ teaspoon Dijon until combined. Season to taste with salt and pepper.
Thinly slice steaks, if desired. Serve steak with pan sauce spooned over top with veggie frites alongside and garnish with remaining chopped parsley. Enjoy!

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Original URL: https://marleyspoon.com/menu/252550-organic-steak-roasted-fall-veggie-frites-with-savory-mustard-pan-sauce