Steaks & Roasted Potatoes with Sautéed Long Beans & Tomato
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 467.2
- Total Fat: 8.9 g
- Cholesterol: 56.7 mg
- Sodium: 151.2 mg
- Total Carbs: 66.6 g
- Dietary Fiber: 11.6 g
- Protein: 31.1 g
View full nutritional breakdown of Steaks & Roasted Potatoes with Sautéed Long Beans & Tomato calories by ingredient
Introduction
from Blue Apron from Blue ApronNumber of Servings: 2
Ingredients
-
8 oz Flank Steak
1 cup Green Beans (snap)
3 cloves Garlic
2 large (3" to 4-1/4" dia.) Potato, raw
1 medium whole (2-3/5" dia) Red Ripe Tomatoes
3 tsp Thyme, fresh
Directions
Preheat the oven to 475°F. Wash and dry the fresh produce. Trim
off and discard both ends of the long beans; cut the beans into
6-inch pieces. Peel the garlic cloves; smash with the side of your
knife to flatten. Pick the thyme leaves off the stems; discard the
stems and roughly chop the leaves. Large dice the tomato. Peel
and medium dice the potatoes.
Place the potatoes on a sheet pan. Drizzle with olive oil and
season with salt and pepper; toss to thoroughly coat. Arrange the
seasoned potatoes in a single, even layer and roast in the oven 22
to 24 minutes, or until browned and tender when pierced with a
knife. Remove from the oven and set aside in a warm place.
While the potatoes roast, pat the steaks dry with paper towels;
season with salt and pepper on both sides. In a large pan, heat
2 teaspoons of olive oil on medium until hot. Add the seasoned
steaks and cook, loosely covering the pan with aluminum foil, 3
to 5 minutes per side for medium, or until they reach your desired
degree of doneness. Transfer the cooked steaks to a plate, leaving
any drippings and browned bits (or fond) in the pan. Let the cooked
steaks rest for at least 5 minutes.
While the steaks rest, add 2 teaspoons of olive oil to the pan of
reserved fond. Heat on medium until hot. Add the smashed garlic
cloves and cook, occasionally tilting the pan to coat the garlic
cloves in oil, 1 to 2 minutes, or until golden and fragrant.
Add the long beans, tomato, half the thyme and any juices from
the plate of resting steaks to the pan of toasted garlic. Season
with salt and pepper. Cook, stirring occasionally, 9 to 11 minutes,
or until the vegetables have softened and the liquid has thickened.
Remove from heat and season with salt and pepper to taste.
Divide the cooked vegetables, roasted potatoes and rested
steaks between 2 plates. Garnish with the remaining thyme.
Serving Size: makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user AMANDACOFFEY12.
off and discard both ends of the long beans; cut the beans into
6-inch pieces. Peel the garlic cloves; smash with the side of your
knife to flatten. Pick the thyme leaves off the stems; discard the
stems and roughly chop the leaves. Large dice the tomato. Peel
and medium dice the potatoes.
Place the potatoes on a sheet pan. Drizzle with olive oil and
season with salt and pepper; toss to thoroughly coat. Arrange the
seasoned potatoes in a single, even layer and roast in the oven 22
to 24 minutes, or until browned and tender when pierced with a
knife. Remove from the oven and set aside in a warm place.
While the potatoes roast, pat the steaks dry with paper towels;
season with salt and pepper on both sides. In a large pan, heat
2 teaspoons of olive oil on medium until hot. Add the seasoned
steaks and cook, loosely covering the pan with aluminum foil, 3
to 5 minutes per side for medium, or until they reach your desired
degree of doneness. Transfer the cooked steaks to a plate, leaving
any drippings and browned bits (or fond) in the pan. Let the cooked
steaks rest for at least 5 minutes.
While the steaks rest, add 2 teaspoons of olive oil to the pan of
reserved fond. Heat on medium until hot. Add the smashed garlic
cloves and cook, occasionally tilting the pan to coat the garlic
cloves in oil, 1 to 2 minutes, or until golden and fragrant.
Add the long beans, tomato, half the thyme and any juices from
the plate of resting steaks to the pan of toasted garlic. Season
with salt and pepper. Cook, stirring occasionally, 9 to 11 minutes,
or until the vegetables have softened and the liquid has thickened.
Remove from heat and season with salt and pepper to taste.
Divide the cooked vegetables, roasted potatoes and rested
steaks between 2 plates. Garnish with the remaining thyme.
Serving Size: makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user AMANDACOFFEY12.