Difficulty:  Easy

Ready in:  35 minutes

Nutritional facts (est. per serving):

1075kCal

 18fat

83carb

129protein

35dietary fiber

Tools you will need:

Nonstick Pan

Bowl

This BOX includes:

Topside Steak

Potato

Red Radish

Asparagus

Red Onion

Garlic Clove

Parsley

Capers

Almond Slices

Parmesan Cheese

Cooking Instructions:

  1. Wash the fresh produce. Peel and thinly slice the garlic. Snap off and discard the tough, woody ends of the asparagus stems, cut into 2-3 cm pieces on an angle. Medium dice the onion. Cut the potatoes into bite-sized pieces. Cut the radishes into wedges.
  2. Heat a large nonstick pan on medium-high until hot. Add the potatoes. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned. Add the radishes and cook, stirring occasionally, 2 to 3 minutes, or until the radishes and potatoes are tender when pierced with a fork.
  3. Add the asparagus, onion and garlic to the pan, season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, 5 to 7 minutes, or until the asparagus is bright green and the onion is softened. Remove from heat season to taste, cover to keep warm.
  4. Pat dry steaks with paper towels and season with salt on both sides. In the same pan, heat  1 tbsp olive oil on medium until hot. When oil is shimmering, add steak and cook until browned on outside and medium rare, about 4 – 6 minutes per side. Set aside to rest for 5 minutes, then thinly slice against the grain.
  5. While the steaks rest, finely chop the parsley leaves and stems. Roughly chop the capers and almonds. In a bowl, combine the parsley, capers, almonds and parmesan. Slowly stir in 2 tbsp of olive oil, or enough to create a paste, season with salt and pepper to taste.
  6. Find the lines of the rested steaks, thinly slice against the grain. Divide the finished hash and sliced steak between dishes. Top with the salsa verde. Enjoy!

 

Steaks with Potatoes Asparagus Radish Hash

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