[GAP RECIPE] Steak with Honey-Thyme Roasted Carrots
over mash with onion gravy
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Marinated steak
(Contains: Selderij May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Sesamzaad, Soja)
250 g
Potatoes
½ piece
Red onion
½ piece
Purple carrot
1 piece
Carrot
⅓ sachet(s)
Dried thyme
10 g
Roasted hazelnuts
(Contains: Hazelnoten, Noten)
Not included in your delivery
1.5 tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
½ tablespoon
Honey [or plant-based alternative]
½ teaspoon
Red wine vinegar
40 milliliters
Low sodium beef stock
1 teaspoon
Mustard
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C. Take the steak out of the fridge and allow it to reach room temperature.
- Cut the carrots into batons.
- In a large bowl, combine the olive oil, honey and the red wine vinegar. Season with salt and pepper to taste.
- Add the carrots and the thyme and toss well to combine.
- Transfer the carrots to a parchment-lined baking and roast for 20 - 25 minutes. Toss halfway and drizzle with some more olive oil if necessary.
- The carrots are done when the tips are lightly browned and the insides are soft.
- Peel or thoroughly wash the potatoes and then cut into large chunks.
- Transfer to a pot or saucepan and submerge with water.
- Boil the potatoes for 12 - 15 minutes, reserve some of the cooking liquid, then drain and return to the pot.
- Slice the onion and prepare the beef stock.
- Melt a generous knob of butter in a frying pan over medium-high heat. When the pan is nice and hot, fry the steak with the onion for 1 - 3 minutes per side. Remove the steak from the pan, season with pepper and allow to rest under aluminium foil.
- Roughly chop the hazelnuts.
- Deglaze the pan with onion with the beef stock and stir in half of the mustard to create a jus.
- Mash the potatoes with a knob of butter and a splash of cooking liquid or milk as preferred. Stir in the rest of the mustard and season to taste with salt and pepper.
- Serve the puree on plates.
- Top with the roasted carrots and the steak.
- Spoon the onion gravy over the steak.
- Garnish the carrots with the hazelnuts.
Did you know... steak is not only a good source of iron; it's also also rich in potassium, which supports blood pressure. Other good sources of potassium are bananas, potatoes, wholegrains, pulses, nuts, vegetables, salmon and milk.
