Espresso-Rubbed New York Strip Steak for Two
with Cremini-Corn Salad & Roasted Garlic Potato Purée
Cooking time
35 minutes
Servings
2/4
Calories
850 /serving
Our espresso steak seasoning brings a fresh breath of personality to this gorgeous New York striploin for two. Of course, to accompany this tender and juicy cut of meat, only the most exceptional sides will do. Divinely creamy roasted garlic mashed potatoes with scallions and a fresh salad of sautéed summer corn and cremini mushrooms tossed with artisanal baby lettuce certainly fit the bill!
We will send you:
- 8g Espresso spice blend (brown sugar, salt, espresso coffee, black pepper, ancho chili pepper, onion, garlic, coriander seeds, oregano, cloves, thyme)
Contains: Milk, Sulphites
You will need:
Medium pot
Large pan
Strainer
Peeler
Olive oil
Salt & pepper
1 or 2 tbsp Butter
Oil
Large grill pan
Total Fat
47 g
Saturated Fat
14 g
Sodium
520 mg
Total Carb
63 g
Sugars
9 g
Protein
50 g
Fibre
7 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Peel and medium dice the potatoes. Thinly slice the mushrooms. Separate the lettuce leaves, discarding the root ends. Shuck the corn and slice the kernels off the cob. Cut off and discard the root end of the scallion; thinly slice the scallion, separating the white bottoms and green tops. Mince the roasted garlic. In a bowl, combine the vinegar and 3 tbsp of olive oil (double the oil for 4 portions); season with S&P.
Make the potato purée
Add the potatoes to the pot of boiling water. Cook, 14 to 16 minutes, until very tender when pierced with a fork. Reserving ½ cup of the cooking water (double for 4 portions), drain the potatoes and return to the pot. Off the heat, add the roasted garlic, as many of the green tops of the scallion as you’d like and 1 tbsp of butter (double the butter for 4 portions). Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water to achieve your desired consistency; season with S&P. Transfer to a serving dish and set aside in a warm spot.
Grill the steak
Heat your BBQ on high, making sure to oil it first (or heat a drizzle of oil in a large grill pan on medium-high). Pat the steak dry with paper towel; season with the spice blend and S&P. Add the seasoned steak to the BBQ (or to your pan) and cook, 3 to 5 minutes per side or until cooked as desired. Remove from the heat and let rest for at least 5 minutes before thinly slicing against the grain.
Cook the vegetables
While the steak cooks, in another large pan, heat a drizzle of oil on medium. Add the white bottoms of the scallion and the mushrooms; season with S&P. Cook, stirring occasionally, 2 to 3 minutes, until beginning to brown. Add the corn and cook, stirring frequently, 2 to 4 minutes, until slightly tender; season with S&P. Transfer to a bowl and let cool.
Make the salad & serve
Once the vegetables are cool, toss with ½ the vinaigrette. Divide the potato purée and steak between your plates. Divide the lettuce between your plates and top with the dressed corn and mushrooms. Drizzle with as much of the remaining vinaigrette as you’d like; season with S&P. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
