Steak with Homemade Herb Butter

Name: Steak with Homemade Herb Butter with potato rounds & roasted vegetables
Total time: 25 min
Yield: 2
Cuisine: Fusion
Ingredients: 2 piece Steak; 400 g Potato rounds; 10 g Fresh basil, chives & flat leaf parsley; 2 piece Garlic; 3 teaspoon Ground paprika; 250 g Red cherry tomatoes; 200 g Broccolini; 1 piece Romano pepper; 4 tablespoon [Plant-based] butter; 1 tablespoon Water for the sauce; 2 tablespoon Olive oil; 3 tablespoon [Plant-based] mayonnaise; to taste Salt and pepper

with potato rounds & roasted vegetables

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The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 piece

Steak

200 g

Potato rounds

5 g

Fresh basil, chives & flat leaf parsley

1 piece

Garlic

1.5 teaspoon

Ground paprika

125 g

Red cherry tomatoes

100 g

Broccolini

½ piece

Romano pepper

Not included in your delivery

2 tablespoon

[Plant-based] butter

½ tablespoon

Water for the sauce

1 tablespoon

Olive oil

1.5 tablespoon

[Plant-based] mayonnaise

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3811 kJ

Calories911 kcal

Fat62.3 g

Saturated Fat21.6 g

Carbohydrate44.7 g

Sugar9.2 g

Dietary Fiber8.5 g

Protein37.1 g

Salt0.8 g

Potassium428.8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Bowl

•Pan with Lid

•Baking Sheet with Baking Paper

•Oven Dish

•Tall-Sided Pan

•Aluminum Foil

•Small Bowl

Cooking Steps

Preheat the oven to 200°C and boil plenty of water in a pot or saucepan. Take the steak out of the fridge and allow to reach room temperature. Transfer half of the butter to a small bowl and set aside to make the herb butter later.

Transfer the potato rounds and two thirds of the paprika to a bowl. Drizzle with olive oil and season with salt and pepper, then toss well to coat. Transfer to a parchment-lined baking sheet and bake in the oven for 14 - 16 minutes until golden-brown. In a small bowl, combine the rest of the paprika with the mayonnaise and the water (see pantry for amount).

Cut the Romano pepper into strips. Transfer to an oven dish along with the broccolini and the cherry tomatoes. Drizzle with olive oil and season with salt and pepper, then toss well to coat. Roast the vegetables in the oven for 6 - 8 minutes (see Tip).

Tip: Allow the tips to darken slightly if preferred, as this boosts the flavour of the broccolini. Take care that it doesn't burn.

Melt the rest of the butter in a frying pan over high heat. When it is nice and hot, fry the steak for 1 - 3 minutes per side. Remove from the pan and set aside under aluminium foil.

Finely chop the fresh herbs and transfer two thirds to the bowl with the butter. Crush or mince the garlic and then transfer both to the butter. Mix well to combine.

Serve the potato rounds on plates and drizzle with the paprika mayo. Slice the steak against the grain and serve with the potatoes. Spread the herb butter over the steak and garnish with the the rest of the fresh herbs. Serve with the roasted vegetables.