Looking for a tasty midweek dinner option? Try cooking up our Beef Steaks with Potatoes & Asparagus in just 10 minutes for a balanced and tasty meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Pre-Cooked Baby Potatoes
Olive Oil for the dressing
Beef Sizzler Steaks
Heat a drizzle of oil in a frying pan on high heat. While the oil is getting heating, halve the potatoes. Trim the bottom 2cm from the asparagus. Chop the asparagus into 3 pieces.
Add the potatoes to the hot pan, season with salt and pepper and fry until starting to get some colour, 3-4 mins. Once cooked, stir in the Italian seasoning, the remove from the pan and set aside. Add the mangetout and asparagus to the pan with the water (see ingredient list for amount), a pinch of salt and pepper. Cover with a lid or some tin foil, lower the heat to medium. Leave to steam until the veg are tender, 3 mins. Meanwhile, pop the pesto in a large bowl with the balsamic vinegar and olive oil (see ingredient list for amount).
Season the steaks with a pinch of salt and pepper. Once the veg are cooked, add them to the large bowl with the dressing and toss together. Wipe out your pan and pop back on high heat with a drizzle of oil. Lay the steaks in the pan and fry for 45 seconds each side (this will cook them medium rare). Once cooked lay them on a board. Spoon the potato and the pesto salad onto plates, thinly slice the steaks and lay on top. Spoon on any remaining pesto sauce from your empty veg bowl on top of the steaks. Enjoy!