L’Artisan: BBQ Rib Steak with Chimichurri Butter
Deluxe Baked Potatoes & Grilled Radicchio-Feta Salad
Cooking time
40 minutes
Servings
2/4
Calories
1280 /serving
What happens when we reimagine a classy steak and potatoes supper for the summer barbecue season? It looks a lot like this: beautiful, beefy and bold. Designed for two, our AAA bone-in rib steak is a cut above. Browned on the grate, it melts into easy-cutting slices. Upgrade baked potatoes by cooking them before a final oven-crisping session. Both elements receive herb-spiked chimichurri butter as a reward, while grilled radicchio offset with balsamic vinaigrette and feta cheese creates a superb side salad.
We will send you:
- 22oz AAA Bone-in beef rib steak
- 450g Potatoes
- 2 Scallions
- 14g Herb medley (parsley, mint, cilantro)
- 1 Head of lettuce
- 1 Radicchio
- 15ml Red wine vinegar
- 60ml Rich, Snappy Whipped Balsamic vinaigrette
- 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:
Sheet pan
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Microwave (or large pot and strainer)
BBQ (or grill pan)
Total Fat
83 g
Saturated Fat
32 g
Sodium
1160 mg
Total Carb
64 g
Sugars
9 g
Protein
73 g
Fibre
8 g
Preparation
Cook the potatoes
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Pierce the potatoes multiple times all over the surface. Microwave, 6 to 8 min., until tender. (Or, bring a large pot of salted water to a boil. Add the potatoes and boil, 15 min., until tender. Drain and pat dry with paper towel.) 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. Place 3 tbsp butter (double for 4 portions) in a small bowl to soften.
Grill the steak
Pat the steak* dry with paper towel; season with ½ the spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high) 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 grill pan, if using. Cover and let rest for at least 5 min. before cutting the steak off the bone and slicing it against the grain; 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 to the reserved grill pan heated on medium-high) 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. 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.
