Grass-Fed Striploin Steak with Herby Chimichurri
Winter Fennel-Kale Salad & Sherry Vinaigrette
Cooking time
35 minutes
Servings
2/4
Calories
900 /serving
There’s a reason chimichurri is so popular in Argentina, a nation that knows its beef. With three kinds of herbs, the zing of garlic and sherry vinegar, it shows off this AAA striploin. Balance is achieved with roasted potatoes and a winter-themed salad of dark lacinato and shards of fennel.
We will send you:
- 354g Grass-fed AAA striploin steak (Canadian-raised)
- 1 Fennel bulb
- ½ Bunch of lacinato kale
- 450g Potatoes
- 14g Herb medley (parsley, mint, cilantro)
- 25g Chopped walnuts
- 30ml Sherry vinegar
- 15g Minced roasted garlic
- 15ml Dijon mustard
- 14g Honey
- 8g Onions & Onwards spices (onion, salt, garlic, paprika, chili, parsley, basil, bay leaves, canola oil)
Contains: Mustard • Sulphites • Walnuts
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Olive oil
Total Fat
46 g
Saturated Fat
8 g
Sodium
860 mg
Total Carb
73 g
Sugars
18 g
Protein
53 g
Fibre
14 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F.
- Cut the potatoes lengthwise into ½ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 20 to 25 min., until browned and tender.
Mise en place
- Meanwhile, halve and core the fennel bulb lengthwise; thinly slice crosswise.
- Remove the kale leaves from the stems; thinly slice the leaves. In a large bowl, toss with a drizzle of oil and S&P. Massage, 1 to 2 min., until softened.
- Pick the mint leaves off the stems; finely chop the leaves. Roughly chop the cilantro and parsley leaves and stems. Combine the herbs in a small bowl.
Toast the walnuts
- Heat a medium, dry pan on medium.
- Add the walnuts and toast, stirring often, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a small bowl to cool. Reserve the pan.
Cook the steak
- Pat the steak dry; season with all but a pinch of the remaining spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the steak* and cook, 3 to 5 min. per side, until cooked as desired.
- Transfer to a cutting board and let rest before slicing.
Make the chimichurri
- Meanwhile, to the bowl of herbs, add ½ the garlic, ½ the vinegar, a generous drizzle of olive oil, the remaining spices and S&P; stir well.
Make the salad & serve
- In a second small bowl, make the vinaigrette by combining the mustard, honey, remaining vinegar and garlic, 2 tbsp oil (double for 4 portions) and S&P.
- To the bowl of kale, add the fennel, walnuts and vinaigrette; toss well.
- Divide the potatoes, steak and salad between your plates.
- Spoon the chimichurri over the potatoes and steak. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
