L’Artisan: BBQ Thai-Inspired Strip Loin Steak
with Roasted Sweet Potatoes & Minty Asian Pear Salad
Cooking time
25 minutes
Servings
2/4
Calories
850 /serving
Turn on the char! This boneless strip loin steak sizzles in more ways than one. It gets a good turn on the grate as well as a sprinkling of sesame-based spices and a brushing of sweet chili sauce for a little Thai-style inspiration. Continue the sensations with a salad composed of sliced crisp Asian pear, fresh mint and curly leaf lettuce with a wafu dressing. With roasted-to-soft sweet potatoes and grilled Asian greens, this stylish meal takes meat and veg to the max.
We will send you:
- 12.5oz Strip loin steak
- 450g Sweet potatoes
- 225g Asian greens (yu choy or gai lan)
- 1 Bunch of mint
- 1 Head of curly leaf lettuce
- 1 Asian pear
- 60ml Wafu sauce
- 100g Edamame
- 30ml Sweet chili sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Eggs, Sesame , Soy, Wheat
You will need:
Medium pot
Strainer
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Basting brush
Parchment paper
BBQ (or grill pan)
Total Fat
38 g
Saturated Fat
7 g
Sodium
1490 mg
Total Carb
80 g
Sugars
28 g
Protein
54 g
Fibre
16 g
Preparation
Roast the sweet potatoes
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Bring a medium pot of salted water to a boil. Peel and medium-dice the sweet potatoes. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until golden brown and tender.
Mise en place
Meanwhile, remove the bottom ½ inch of the yu choy stems. Roughly chop the lettuce. Pick the mint leaves off the stems; roughly chop the leaves. Core and thinly slice the pear lengthwise.
Grill the steak
Pat the steak* dry with paper towel; season with ½ the remaining spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high, partially covered) and grill, 3 to 5 min. per side, until cooked as desired. Transfer to a cutting board and brush with the chili sauce. Cover and let rest for at least 10 min. before slicing against the grain. Reserve the grill pan, if using.
Grill the yu choy
Meanwhile, in a large bowl, combine the yu choy, a drizzle of oil, the remaining spices and S&P. Add to the BBQ (or to the reserved grill pan heated on medium-high) and grill, 2 to 3 min. per side, until slightly charred and tender. Return to the bowl and keep warm.
Boil the edamame
Add the edamame to the pot of boiling water and boil, 3 to 4 min., until softened. Drain and transfer to a bowl; season with a big pinch of salt.
Make the salad & serve
In a second large bowl, combine the mint, wafu sauce, lettuce and pear. Divide the steak, sweet potatoes, yu choy and salad between your plates. Serve the edamame on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
