L’Artisan: BBQ Rib Steak with Roasted Garlic Poutine
Late-Summer Heirloom Tomato & Corn Salad
Cooking time
30 minutes
Servings
2/4
Calories
1380 /serving
Join the triple-A league! Our AAA bone-in beef rib steak is a cut above, and it’s generously cut for two discerning diners. A quick turn on a hot grill shows it off at its finest. The sides strike a balance between fun and refinement. Upgrade poutine with roasted garlic gravy over oven-roasted potato batons and squeaky cheese curds. Follow up with freshness from a summery salad of ripe, sun-soaked heirloom tomatoes and grilled corn tossed with curly leaf lettuce in a honey-Dijon vinaigrette.
We will send you:
- 22oz AAA Bone-in beef rib steak
- 450g Potatoes
- 225g Heirloom tomatoes
- 1 Head of curly leaf lettuce
- 1 Ear of corn
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 15g Minced roasted garlic
- 12g Beef demi-glace
- 100g Cheese curds
- 12g Tangy Herbs blend (enriched wheat flour, salt, paprika, garlic, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives, mustard)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Small pot
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
BBQ (or grill pan)
Total Fat
89 g
Saturated Fat
37 g
Sodium
1840 mg
Total Carb
66 g
Sugars
13 g
Protein
82 g
Fibre
8 g
Preparation
Roast the fries
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Cut the potatoes into fries. On a lined sheet pan, toss with a drizzle of oil and S&P. Roast, flipping halfway, 25 to 30 min., until lightly browned and tender.
Grill the steak
Meanwhile, pat the steak* dry with paper towel; season with 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 and let rest for 5 min. before slicing against the grain. Reserve the grill pan, if using.
Grill the corn
Meanwhile, toss the corn (shuck if necessary) with a drizzle of oil and S&P. Add to the BBQ (or to the reserved grill pan heated on medium-high) and grill, turning occasionally, 7 to 9 min., until tender and beginning to brown. Transfer to a cutting board. Once cool enough, cut the corn kernels off the cob.
Make the gravy
In a small pot, heat a drizzle of oil on medium. Add the garlic and spices. Sauté, 1 to 2 min., until a paste forms. Add the demi-glace and ¾ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 3 to 4 min., until thickened. Off the heat, add 2 tbsp butter (double for 4 portions); stir well. If too thick, add water, 1 tbsp at a time, until you achieve your desired consistency; season with pepper.
Make the salad
Separate the lettuce leaves; tear the leaves. Cut the tomatoes into ½ inch wedges. In a large bowl, combine the lettuce, tomatoes, corn, vinaigrette and S&P.
Plate your dish
Divide the steak and salad between your plates. Serve the fries on the side and top with the cheese and gravy. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
