L’Artisan: BBQ Striploin Steak & Heirloom Tomato Salad
Fresh Mozzarella & Lemon-Butter Croutons
Cooking time
25 minutes
Servings
2/4
Calories
1070 /serving
Give yourself top grill marks, with a triple-letter steak night. Our ultra-tender strip loin is cut from Canada AAA beef and designed for two lucky diners—because sharing is caring! A few minutes on the barbecue, and then easily cut into slices, it’s dripping with juices atop a summertime salad. Celebrate the season with flavour-packed heirloom tomatoes and fresh mozzarella tossed with a bright and herby garlic vinaigrette. Create crusty croutons from baguettine grilled with a quick made lemon butter, and save the remainder for the steak.
We will send you:
- 12.5oz Strip loin steak
- 225g Heirloom tomatoes
- 1 Scallion
- 1 Lemon
- 1 Head of lettuce
- 2 Roasted garlic cloves
- 125g Fresh mozzarella
- 1 Parisian baguettine (or ciabatta roll)
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Barley, Milk, Mustard, Wheat
You will need:
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
67 g
Saturated Fat
27 g
Sodium
1250 mg
Total Carb
59 g
Sugars
7 g
Protein
61 g
Fibre
5 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Place 3 tbsp butter (double for 4 portions) in a small bowl to soften. Mince the garlic. Thinly slice the scallion. Quarter the lemon. Cut the tomatoes into ½ inch wedges. Separate the lettuce leaves; tear the leaves. Halve the baguettine lengthwise.
Grill the steak
Pat the steak* dry with paper towel; season with ⅔ of 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, 3 to 5 min. per side, until cooked as desired. Transfer to a cutting board, cover and let rest for at least 5 min. before slicing against the grain. Reserve the grill pan, if using.
Make the lemon butter & croutons
Meanwhile, to the bowl of softened butter, add ⅔ of the garlic, the juice of 1 lemon wedge (double for 4 portions), ½ the scallion, ½ the remaining spices and S&P; stir well. Spread the baguettine with ½ the lemon butter. Add to the BBQ (or to the reserved grill pan heated on medium-high) and grill, 1 to 2 min. per side, until golden brown. Transfer to a cutting board. Once cool enough, medium-dice.
Make the salad
Tear the cheese into bite-size pieces. In a large bowl, combine the juice from the remaining lemon wedges, the remaining garlic and spices, 3 tbsp oil (double for 4 portions) and S&P. Add the lettuce, tomatoes, cheese and croutons; toss well.
Plate your dish
Divide the salad between your plates. Top with the steak and remaining lemon butter. Garnish with the remaining scallion. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
