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Saucy Thyme Steak

Saucy Thyme Steak

with Sweet Potatoes and Green Beans Amandine

Steak and potatoes just got dressed up in their Sunday (or weeknight dinner) best. Rather than sticking with plain ol’ spuds, we’re introducing sweet potatoes (for a bit of a sugar rush). Then the steak is drizzled in a deluxe pan sauce, which has a bit of herby sophistication for the adults but also kid-friendly, gravy-like flavor. The green beans on the side have a sprinkle of almonds (or as the French call it, amandine). Ooh la la indeed.

Tags:
Gluten-free
Allergens:
Milk
Tree Nuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

/ serving 4 people

4 unit

Sweet Potatoes

¼ ounce

Green Beans

12 ounce

Thyme

24 ounce

Sirloin Steak

2 unit

Beef Demi-Glace

(Contains Milk)

2 ounce

Almonds

(Contains Tree Nuts)

Not included in your delivery

2 tablespoon

Olive Oil

1 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat40 g
Saturated Fat13 g
Carbohydrate53 g
Sugar14 g
Dietary Fiber9 g
Protein38 g
Cholesterol135 mg
Sodium550 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

Baking Sheet
Large Pan

Instructions

Preheat and Prep
1

Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Cut sweet potatoes into ½-inch cubes. Strip thyme leaves from stems; discard stems. Finely chop leaves.

Roast Sweet Potatoes
2

Toss sweet potatoes on a baking sheet with half the thyme and a large drizzle of olive oil. Season with salt and pepper. Roast in oven until tender and crisped, about 25 minutes total, tossing halfway through.

Roast Green Beans
3

After the sweet potatoes have roasted 12 minutes, spread out green beans on another baking sheet and toss with a large drizzle of olive oil. Season with salt and pepper. Roast in oven until green beans are tender and lightly crisped, about 12 minutes.

Cook Steak
4

Meanwhile, heat a large drizzle of olive oil in a large pan over medium-high heat. Season steak all over with salt and pepper. Add to pan and cook to desired doneness, 4-7 minutes per side. Remove from pan and let rest 5 minutes.

Make Sauce
5

Reduce heat under same pan to medium low. Stir in demi-glace, ⅓ cup water, and remaining thyme, scraping up any browned bits from bottom. Increase heat to medium-high and let simmer until thickened, 1-2 minutes. (TIP: Add a splash or two of water if sauce gets too thick.) Remove pan from heat and add 1 TBSP butter, stirring or swirling pan to melt. Season with salt and pepper.

Finish and Plate
6

Sprinkle almonds over green beans and sweet potatoes on baking sheets. Thinly slice steak against the grain. Divide green beans, sweet potatoes, and steak between plates. Drizzle with sauce and serve.