Steak with Thyme Garlic Cream
and roasted parsnips & potatoes
Prep & Cook Time: 35-45 min.
Cook Within: 6 days
Difficulty Level: Intermediate
Spice Level: Not Spicy
Contains: Milk
Chef
Nigel Palmer
In Your Box (serves 2)
- 12 oz. Yukon Potatoes
- 2 tsp. Greek Seasoning Blend
- 3 Thyme Sprigs
- 2 Garlic Cloves
- 8 oz. Parsnips
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4 oz. Light Cream
- 12 oz. Sirloin Steaks
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories711
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Carbohydrates53g
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Fat39g
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Protein41g
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Sodium1104mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Oven-Safe Pan
Before You Cook
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1 Prepare the Ingredients
Trim ends off parsnips and peel. Cut into ½" dice. Stem and coarsely chop thyme. Cut potatoes into ½" dice. Mince garlic. Pat steaks dry, and season both sides with a pinch of salt and pepper.
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2 Roast the Vegetables
Place a large oven-safe pan over medium-high heat and add 2 Tbsp. olive oil. Add potatoes and parsnips to hot pan and stir often until lightly browned, 3-4 minutes. Season with seasoning blend, ¼ tsp. salt, and a pinch of pepper Place pan in hot oven and roast until tender, 15-18 minutes. While vegetables roast, cook steak.
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3 Cook the Steak
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan, and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Remove steaks to a plate. Wipe clean and reserve pan.
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4 Make the Sauce
Return pan used to cook steaks to medium heat and add 1 tsp. olive oil. Add garlic and cook until aromatic, 30-60 seconds. Add cream, thyme, and a pinch of salt and pepper. Bring to a boil and reduce slightly, 1-2 minutes.
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5 Finish the Dish
Plate dish as pictured on front of card, garnishing steak with sauce. Bon appétit!
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