Steak and Gremolata Potatoes
with balsamic sprouts and onion jus
This recipe provides 270 grams of vegetables per portion.
Tags:
High Protein
•Quick & Healthy
Allergens:
Celery
•Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time25 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 piece
Steak
150 g
Brussels sprouts
(Contains Celery)
250 g
Baby potatoes
1 piece
Red onion
1 piece
Garlic
5 g
Fresh curly parsley
(May be present Celery)
½ piece
Parmigiano Reggiano DOP
(Contains Milk)
½ piece
Lemon
Not included in your delivery
½ tablespoon
Olive oil
40 milliliters
Water for the sauce
½ tablespoon
Balsamic vinegar
½ tablespoon
[Plant-based] butter
1 tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2984 kJ
Calories713 kcal
Fat31.1 g
Saturated Fat10.1 g
Carbohydrate63.8 g
Sugar10.9 g
Dietary Fiber17.5 g
Protein42.3 g
Salt0.6 g
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
•Pan
•Fryingpan with lid
•Tall-Sided Pan
•Aluminum Foil
•Bowl
Cooking Steps
1
- Take the steak out of the fridge and allow it to reach room temperature. Boil plenty of water in a pot or saucepan for the potatoes.
- Heat a drizzle of olive oil in a lidded frying pan over medium-high heat and fry the Brussels sprouts for 1 - 2 minutes. Deglaze with 40ml water per person (see Tip).
- Fry the Brussels sprouts for another 9 - 11 minutes with the lid on, and deglaze with the balsamic vinegar in the last minute. Season with salt and pepper.
- Cut the baby potatoes in half, then boil for 15 - 17 minutes until done.
Tip: if the water evaporates quickly, add a bit more as needed.
2
- Slice the onion into half rings. Crush or mince the garlic.
- Heat a knob of butter in a frying pan over medium-high heat.
- When the pan is nice and hot, fry the steak for 1 - 3 minutes on each side. Fry the onion at the same time.
- Remove the steak from the pan, season with pepper and allow to rest under aluminium foil (see Tip).
Tip: if you'd like more jus, feel free to add some more butter.
3
- Finely chop the parsley. Grate the Parmigiano Reggiano.
- Wash the lemon. Zest the lemon and cut into 4 wedges.
- In a bowl, make the gremolata by mixing the extra virgin olive oil with the juice of 1 lemon wedge per person, the lemon zest, grated cheese, parsley, garlic and some salt and pepper.
- Mix the gremolata with the potatoes, then season with salt and pepper.
4
- Slice the steak.
- Serve the steak and. onion onto plates, with the potatoes and sprouts alongside.
- Serve with the remaining lemon wedges.