BBQ Rib Steak with Chimichurri Butter
Grilled Radicchio-Feta Salad & Deluxe Baked Potatoes
Cooking time
40 minutes
Servings
2/4
Calories
1290 /serving
What happens when we reimagine a classy steak and potatoes supper for barbecue season? It looks a lot like this: beautiful, beefy and bold. Bone-in beef and oven-hot spuds get herb-spiked chimichurri butter as a reward, while grilled radicchio is offset with balsamic vinaigrette and feta for a superb salad.
We will send you:
- 625g Grass-fed AAA bone-in beef rib steak (Canadian-raised)
- 14g Herb medley (parsley, mint, cilantro)
- 450g Potatoes
- 1 Head of curly leaf lettuce
- 1 Radicchio
- 2 Scallions
- 60ml Rich, Snappy Whipped Balsamic vinaigrette
- 15ml Red wine vinegar
- 30g Feta
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, Cayenne pepper)
Contains: Milk • Mustard • Sulphites
You will need:
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
3 or 6 tbsp Butter
BBQ (or pan)
Total Fat
83 g
Saturated Fat
32 g
Sodium
1140 mg
Total Carb
67 g
Sugars
10 g
Protein
74 g
Fibre
9 g
Preparation
Cook the potatoes
- Preheat the oven to 450°F. Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Pierce the potatoes multiple times all over the surface.
- Microwave, 6 to 8 min., until tender.
- On a lined sheet pan, toss the potatoes with a drizzle of oil and S&P.
- Roast, 10 to 12 min., until beginning to crisp.
Mise en place
- Meanwhile, pick the herb leaves off the stems; roughly chop the leaves.
- Cut the radicchio lengthwise into 10 to 12 wedges.
- Separate the lettuce leaves; tear the leaves.
- Thinly slice the scallions crosswise.
- Place 3 tbsp butter (double for 4 portions) in a small bowl to soften.
Grill the steak
- Pat the steak* dry; season with ½ the spices and S&P.
- Add to the BBQ (or pan) and grill, 5 to 8 min. per side, until cooked as desired.
- Transfer to a cutting board, leaving any browned bits in the pan, if using. Reserve the pan.
- Cover and let rest before slicing; season with salt.
Grill the radicchio
- Meanwhile, in a large bowl, combine the radicchio, a drizzle of oil, ⅔ of the remaining spices and S&P.
- Add to the BBQ (or reserved pan) and grill, 1 to 2 min. per side, until lightly charred. Transfer to a cutting board.
- Once cool enough, thinly slice lengthwise. Reserve the bowl.
Make the chimichurri butter
- To the bowl of softened butter, add the remaining spices, ½ the herbs and ½ the scallions; stir well.
- Slowly add the vinegar, stirring constantly; season with S&P.
Finish & serve
- In the reserved bowl, make the salad by combining the lettuce, radicchio, remaining scallions and herbs, the cheese and vinaigrette.
- Make a cross in the centre of the potatoes and squeeze to open the top.
- Divide the potatoes and steak between your plates.
- Top each with the chimichurri butter.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
