L’Artisan: Grass-Fed AAA Bone-In Rib Steak with Yellow Wax Bean & Chioggia Beet Salad
Smoked Cheddar Potatoes & Dill-Buttermilk Dressing
Cooking time
35 minutes
Servings
2/4
Calories
1080 /serving
This spectacular steak supper unfolds with multi-faceted flavours. It starts with a luscious Canadian-raised grass-fed AAA bone-in rib steak seared to tenderness in a seemingly classic pairing with oven-crisped fingerling potatoes. Except you’ll waft crumbles of smoked cheddar over top to unlock another dimension. Complement the main attraction with a salad of just-cooked yellow wax beans and attractively candy-striped chioggia beets, dressed in a fresh dill and buttermilk dressing. Set out the remaining creamy dressing as a cool counterpoint to the beef.
We will send you:
- 22oz Grass-fed AAA bone-in beef rib steak (Canadian-raised)
- 450g Fingerling potatoes
- 1 Bunch of dill
- 200g Yellow wax beans
- 225g Beets
- 60ml Buttermilk
- 43ml Sour cream
- 2 Smoked cheddar slices
- 9g Back at the Ranch spices (chives, parsley, mustard, garlic, onion, brown sugar, kosher salt)
Contains: Milk, Mustard
You will need:
Medium pot
Large pan
Strainer
Peeler
2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
59 g
Saturated Fat
25 g
Sodium
670 mg
Total Carb
63 g
Sugars
16 g
Protein
78 g
Fibre
9 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Roughly chop the cheese. Halve the potatoes lengthwise. On a lined sheet pan, toss the potatoes with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender. In the final 5 min., add the cheese.
Roast the beets
Meanwhile, peel and halve the beets; cut into ½ inch wedges. On a second lined sheet pan, toss with a drizzle of oil and S&P. Roast, flipping halfway, 20 to 23 min., until tender.
Mise en place
Meanwhile, remove the stem ends of the wax beans. Roughly chop the dill stems and fronds. In a small bowl, make the dressing by combining the buttermilk, sour cream, ¾ of the dill, ½ the remaining spices and S&P.
Cook the steak
Pat the steak dry with paper towel; season with the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the steak* and cook, 5 to 8 min. per side, until cooked as desired. Transfer to a cutting board and let rest for at least 5 min. before cutting the steak off the bone and slicing it against the grain; season with salt.
Boil the wax beans
Meanwhile, add the wax beans to the pot of boiling water and boil, 2 to 3 min., until crisp-tender. Drain and transfer to a large bowl.
Finish & serve
To the bowl of wax beans, add the beets, ½ the dressing and S&P; toss well. Divide the potatoes, wax beans, beets and steak between your plates. Garnish with the remaining dill. Serve the remaining dressing on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
