Thursday 17 August 2017

Seared Steak and Crispy Potato Salad with Tomatoes, Green Beans and Shallot Pan Sauce

Seared steak and crispy potato salad

Our Spanish-inspired potato salad boasts crispy potatoes and fresh green beans for a side salad like you’ve never had before. The only thing that could meet the challenge of pairing with this masterpiece is a juicy pan-seared steak, cooked to perfection.

Recipe compliments of:



Sirloin Steak 2 pkg (680 g)
Russet Potato 4
Green Beans, trimmed 2 pkg (340 g)
Grape Tomatoes 2 pkg (255 g)
Shallot 2
Oregano 1 pkg (10 g)
Beef Broth Concentrate 2 pkg
Garlic 2 pkg (20 g)
Olive or Canola Oil*


Measuring Spoons
Baking Sheet
Large Pan
Measuring Cups

Preparation time / 30 minutes
Cooking difficulty / Level 1
Serves 4



  1. Preheat the oven to 450°F. (To roast the potatoes). Start prepping when the oven comes up to temperature!

2. Prep: Wash and dry all produce. Cut the potatoes into ½-inch cubes. Peel and finely chop the shallots. Mince or grate the garlic. Finely chop 1 tbsp oregano leaves.

3. Roast the potatoes: Toss the potatoes on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until tender and golden-brown, 25-28 min.

4. Cook the veggies: Heat a large pan over medium-high heat. Add a drizzle of oil, then the green beans, tomatoes, garlic and oregano. Cook, stirring often, until the beans are tender-crisp and the tomatoes soften slightly, 5-6 min. Transfer the veggies to a bowl.

5. Cook the steak: Season the steak with salt and pepper. Add another drizzle of oil to the same pan, then the steak. Cook for 4-7 min per side, until cooked to desired doneness. (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.) Set the steak aside on a plate.

6. Make the pan sauce: Reduce the heat to medium. Add another drizzle of oil to the same pan, then the shallot. Cook until softened, 2-3 min. Stir in the broth concentrates and 1 cup water, scraping up any browned bits on the bottom of the pan. (This is where the flavour is!)

7. Finish and serve: Toss the roasted potatoes into the veggies. Season with salt and pepper. Thinly slice the steak and serve alongside the potato salad, drizzled with the shallot pan sauce. Enjoy!


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