Steak with Potato Gratin
with cranberry chutney & a cherry tomato salad- Ei
- Melk (inclusief lactose)
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
Cherry tomatoes may be smaller than regular tomatoes, but they contain many more vitamins and minerals (specifically, potassium, vitamins A, C and folic acid)!
Ingredients
200 g
Potato gratin
(Contains: Ei, Melk (inclusief lactose))
20 g
Cranberry chutney
½ piece
Shallot
65 g
Red cherry tomatoes
40 g
Salad mix with asparagus pea sprouts
¼ piece
Cucumber
5 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
1 piece
Steak
Not included in your delivery
¼ tablespoon
Balsamic vinegar
1.5 tablespoon
[Plant-based] butter
1 tablespoon
Extra virgin olive oil
½ tablespoon
Mustard
1 teaspoon
Honey [or plant-based alternative]
2 tablespoon
Water for the sauce
½ tablespoon
White wine vinegar
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 (see Tip).
- Discard the plastic from the potato gratin and bake in the oven for 20 minutes or until golden-brown.
Tip: for the best result, take the steak out of the fridge 30 - 60 minutes before you start cooking. Be sure to remove it from the packaging.
- Chop the shallot into crescents and halve the cherry tomatoes.
- Shave the cucumber into ribbons.
- Heat a clean frying pan over high heat and toast the pumpkin seeds until they start to pop. Remove from the pan and set aside.
Did you know... cherry tomatoes contain more beta-carotene than regular tomatoes. This is an antioxidant that helps protect the body against tissue damage and ageing.
- Melt a generous knob of butter in the same frying pan over high heat.
- When the butter is nice and hot, fry the steak for 1 - 3 per side (see Tip).
- Remove from the pan and season to taste with salt and pepper, then allow to rest under aluminium foil.
Tip: fry the steak for more or less time as preferred, depending on how rare you'd like it.
- In the same pan, fry the shallot over medium-high heat for 2 - 3 minutes or until soft.
- Stir in the cranberry chutney, balsamic vinegar and water (see pantry for amount).
- Allow to reduce gently for 2 minutes, then turn off the heat and stir in a knob of butter. Season to taste with salt and pepper.
- In a salad bowl, combine the extra virgin olive oil with the mustard, white wine vinegar and honey.
- Season the dressing to taste with salt and pepper, then transfer the cherry tomatoes, cucumber and lettuce to the bowl and toss well to combine.
- Garnish the salad with the pumpkinseeds.
- Slice the steak against the grain and top with the balsamic cranberry jus.
- Serve the potato gratin and salad alongside.
