L’Artisan: Strip Loin Steak
with Za’atar Potatoes, Radicchio & Medjool Date Salad
Cooking time
30 minutes
Servings
2/4
Calories
980 /serving
Some meals are so delicious, they really steak in your mind! This sumptuous spread features our divine strip loin, cut from Canada AAA beef. Sear it under a light dusting of za’atar, and share it out in lip-smacking slices—set off with a dip into roasted garlic aioli. Save most of the spices for oven-roasted baby potatoes, while carrots and onions also bronze in the heat. A brilliant salad juxtaposes the sweetness of dates with the bitterness of radicchio—ensconced in our apple-tahini vinaigrette, it’s a chef-worthy counterpoint.
We will send you:
- 12.5oz Strip loin steak
- 450g Baby potatoes
- 200g Multicoloured Nantes carrots
- 60g Pearl onions (or cipollini onions)
- 2 Garlic cloves
- 2 Medjool dates
- 1 Radicchio
- 60ml Mayonnaise
- 60ml Apple-tahini vinaigrette
- 15g Minced roasted garlic
- 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Eggs, Sesame, Soy
You will need:
Large pan
2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
56 g
Saturated Fat
9 g
Sodium
790 mg
Total Carb
76 g
Sugars
23 g
Protein
50 g
Fibre
12 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Medium-dice the potatoes. On a lined sheet pan, toss with a drizzle of oil and S&P. Roast, stirring and adding ¾ of the za’atar halfway, 20 to 25 min., until browned and tender.
Roast the carrots & onions
Meanwhile, mince the garlic cloves. Halve and peel the onions, discarding the root ends. Quarter the carrots lengthwise. On a second lined sheet pan, keeping the carrots and onions separate, toss with a drizzle of oil and S&P. Roast, flipping halfway, 18 to 22 min., until tender. In the final 5 min., add the minced garlic cloves. Allow to cool slightly.
Cook the steak
Meanwhile, pat the steak dry with paper towel; season with the remaining za’atar and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the steak* and cook, 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.
Mise en place
Meanwhile, remove the root end of the radicchio; quarter lengthwise and tear into bite-size pieces. Pit and thinly slice the dates. In a small bowl, make the aioli by combining the roasted garlic, mayo and S&P.
Make the salad
In a large bowl, combine the radicchio, dates, onions, vinaigrette and S&P.
Plate your dish
Divide the steak, potatoes, carrots and salad between your plates. Serve the aioli on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
