Seared Steak and Crispy Potato Salad with Tomatoes, Green Beans, and Shallot Pan-Sauce
Seared Steak and Crispy Potato Salad with Tomatoes, Green Beans, and Shallot Pan-Sauce
Juicy seared steak pairs with a warm crispy potato salad, fresh tomatoes, green beans, and a savory shallot pan sauce for a hearty, satisfying dinner.
Ingredients
For 2 servings
- 1 unit Beef Stock Concentrate
- 2 clove Garlic
- 4 ounce Grape Tomatoes
- 4 ounce Green Beans
- ¼ ounce Oregano
- 12 ounce Russet Potato
- 2 ounce Shallot
- 12 ounce Sirloin Steak
Additional Ingredients
- 2 tablespoon Olive Oil
PDF
DifficultyMedium
Total Time35m
Calories549
Protein46g
Carbs47g
Fat22g
Tags:
Gluten-freeProtein SmartCalorie SmartFiber SmartLow SodiumDietitian Win
Swaps and substitutions
For a lower-saturated-fat option, swap the steak for portobello mushrooms or firm tofu, keeping the same savory, protein-forward feel. To suit alliums, use chives or the green tops of scallions instead of shallot and garlic, and choose a salt-free stock if needed.
What to serve with it
Serve with a crisp green salad or simple steamed vegetables to add freshness without weighing down the plate. A glass of chilled red or sparkling water with lemon also suits the savory steak and bright, herbaceous potato salad.
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