Seared Steak with Potato and Zucchini Hash Brown

  • Preparation 20 MIN
    Cooking 25 MIN
  • Servings 4






  1. In a large skillet, brown the meat in the butter for 3 minutes on each side for rare doneness. Season with salt and pepper. Keep the meat on a warm plate.
  2. Sprinkle the hot skillet with the flour and mix thoroughly. Deglaze with the cider and broth. Bring to a boil while whisking and reduce by half. Set aside.


  1. Meanwhile, in a non-stick skillet, brown the potatoes in the oil for about 5 minutes or until crisp. Add the zucchini and cook for about 3 minutes or until al dente. Season with salt and pepper.
  2. Serve the steaks with the vegetables and sauce.
  3. For smaller portions, cook only three steaks, then slice the meat into thin strips before serving.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 30% less sodium commercial broth

Content % Daily Value
Calories 680  
Total Fat 40 g  
Saturated Fat 13 g  
Sodium (salt) 360 mg  
Carbohydrates 15 g  
Fibre 2 g  
Protein 57 g