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Seared Steaks with Thyme & Roasted Garlic Pan Sauce

Honey Parsnips & Brussels Sprouts

Cooking time

25 minutes

Servings

2/4

Calories

670 /serving

A delicious seared sirloin steak is as near to perfection as it gets come the end of the day, but this pan sauce will have you singing the praises of a groovy gravy. It combines butter and the steak pan fond with garlic and fresh thyme sprigs to make a luxurious accompaniment for the beef… not to mention adding oomph to your sides of roasted Brussels sprouts and honey-sweetened parsnips.

We will send you:

  • 340g Top sirloin beef steaks (high-protein serving)
  • 225g Brussels sprouts
  • 25g Sliced red onions
  • 1 Bunch of thyme
  • 300g Parsnips
  • 15ml Apple cider vinegar
  • 15g Minced roasted garlic
  • 7g Honey
  • 8g From Paris to Pskov spices (onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, cayenne pepper, sunflower oil, bay leaf)

Contains: Milk, Mustard, Sulphites

You will need:

Medium pan
Peeler
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
36 g
Saturated Fat
15 g
Sodium
560 mg
Total Carbs
46 g
Sugars
14 g
Protein
43 g
Fibres
11 g
Preparation
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Start the vegetables
Preheat the oven to 450°F. Peel and halve the parsnips lengthwise. On a lined sheet pan, toss the parsnips with the honey, ½ the apple cider vinegar and a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange on one side of the sheet pan, in a single, even layer, and roast in the oven, 8 to 10 minutes, until partially cooked. Remove from the oven and flip the parsnips.
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Cook the steaks
While the parsnips roast, in a medium pan, heat a drizzle of oil on medium-high. Pat the steaks dry with paper towel; season with ½ the remaining spice blend and S&P. Add the steaks* to the pan and cook, 3 to 5 minutes per side, or until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice during cooking). Transfer the steaks to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Let the steaks rest for 5 minutes before slicing them against the grain.
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Finish the vegetables
While the steaks cook, trim off and discard the root ends of the Brussels sprouts; halve lengthwise (or quarter if large). In a medium bowl, toss the Brussels sprouts with a drizzle of oil; season with the remaining spice blend and S&P. To the pan of partially cooked parsnips, add the Brussels sprouts, arranging them in a single, even layer on the empty side of the pan. Return to the oven and roast, stirring halfway through, 10 to 12 minutes, until the vegetables are golden brown and tender when pierced with a fork.
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Make the pan sauce
While the vegetables continue to roast, in the reserved pan of fond, heat a drizzle of oil on medium. Add the thyme sprigs, roasted garlic and onions; cook, stirring frequently, 1 to 2 minutes, until fragrant. Add 2 tbsp butter (double for 4 portions), the remaining apple cider vinegar and 2 tbsp water (double for 4 portions); continue to cook, stirring often, 1 to 2 minutes, until slightly reduced; season with S&P to taste.
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Plate your dish
Divide the sliced steaks and roasted vegetables between your plates. Top the steaks with the pan sauce (remove the thyme sprigs before serving). Bon appétit!

*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.