Steak

Name: Steak with Creamy Thyme Sauce plus Roasted Potatoes & Carrots
Yield: 2 servings
Ingredients: 12 oz Potato; 1/4 oz Thyme; 12 oz Carrot; 2 tbsp Sour Cream; 10 oz Steak; 1 clove Garlic; 1 unit Beef Stock Concentrate; 2 unit Scallions; 1 tbsp Butter, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp; 1 tsp Cooking Oil, tsp; 1 tbsp Olive Oil, tbsp

with Creamy Thyme Sauce plus Roasted Potatoes & Carrots

By Recipe0 System

Our ranch steak has such a deep, rich, and gloriously meaty flavor that it could be a stand-alone dish with little more than salt and pepper for seasoning. Still, we’re adding top-notch sides and a full-bodied sauce to this recipe so that it soars above and beyond. Crispy roasted potatoes and tender roasted carrots make it filling and hearty, while the creamy thyme sauce that’s spooned on top has savory complexity. Are you drooling yet? We’re pretty confident this steak dinner will more than meat your expectations.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1/4 oz Thyme
12 oz Carrot
2 tbsp Sour Cream
10 oz Steak
1 clove Garlic
1 unit Beef Stock Concentrate
2 unit Scallions
1 tbsp Butter, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp
1 tsp Cooking Oil, tsp
1 tbsp Olive Oil, tbsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position (top and bottom positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Strip half the thyme leaves from stems (all for 4); roughly chop leaves. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.
2

Toss potatoes on one side of a baking sheet with a drizzle of olive oil; season generously with salt and pepper.

Toss carrots on empty side with a drizzle of olive oil; season with salt and pepper. (For 4 servings, divide between 2 sheets; roast potatoes on top rack and carrots on bottom rack.)

Roast on top rack until golden brown and crispy, 20-25 minutes.
3

Meanwhile, pat steak* dry with paper towels; season generously all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side.

Turn off heat; transfer to a cutting board to rest. Wipe out pan.
4

Heat a drizzle of olive oil and 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium-high heat. Add chopped thyme, garlic, and scallion whites; cook until fragrant, 30 seconds.
5

Stir stock concentrate and ¼ cup water (1⁄3 cup for 4 servings) into pan with aromatics. Bring to a simmer, then stir in any resting juices from steak; cook until slightly thickened, 1-2 minutes.

Remove pan from heat. Stir in sour cream until smooth. Season with salt and pepper.
6

Slice steak against the grain.

Divide steak, potatoes, and carrots between plates. Spoon sauce over steak. Garnish with scallion greens and serve.

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