L’Artisan: Strip Loin Steak with Cowboy Butter
Hickory-Spiced Potato Wedges, Green Beans & Crisp Salad
Cooking time
35 minutes
Servings
2/4
Calories
860 /serving
Yee-haw! Head right on over this way for some truly delectable cowboy butter, just waiting to be lapped up by the likes of you! That mix of garlic, Dijon mustard, lemon and parsley spruces up this hot-from-the-pan strip loin steak mighty fine. With such a mouth-watering cut of beef, the sides stay trad: thick-cut potatoes dusted with sweet, hickory-smoked seasonings and garlic-sautéed green beans. Saddle up for a sharp salad of curly leaf lettuce, because even cowboys do like their greens.
We will send you:
- 12.5oz Grass-fed AAA striploin steak (Canadian-raised)
- 450g Potatoes
- 200g String peas (sugar snap peas or snow peas)
- 3 Garlic cloves
- 1 Lemon
- 300g Green beans
- 1 Head of curly leaf lettuce
- 1 Bunch of parsley
- 15ml Dijon mustard
- 10g Sweet & Smoky BBQ spices (sugar, paprika, salt, onion, black pepper, garlic, cumin, parsley, cayenne pepper, coriander, thyme, oregano, rosemary, hickory flavour)
Contains: Milk, Mustard, Sulphites
You will need:
Large pan
Sheet pan
Oil
4 or 8 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Microwave
Total Fat
47 g
Saturated Fat
21 g
Sodium
880 mg
Total Carb
64 g
Sugars
12 g
Protein
52 g
Fibre
12 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 22 to 24 min., until browned and tender.
Mise en place
Meanwhile, remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Thinly slice each pod crosswise on an angle. Separate the lettuce leaves; tear the leaves. Juice the lemon. Thinly slice 2 garlic cloves (double for 4 portions); mince the remaining. Finely chop the parsley leaves and stems.
Cook the steak
Pat the steak dry with paper towel; season with 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. Wipe out and reserve the pan. Cover and let rest for at least 5 min. before slicing against the grain; season with S&P.
Sauté the green beans
Remove the stem ends of the green beans. In the reserved pan, heat a drizzle of oil on medium-high. Add the sliced garlic and sauté, 30 sec. to 1 min., until fragrant. Add the green beans and sauté, 1 to 2 min., until beginning to soften. Add 1 tbsp water (double for 4 portions) and S&P. Sauté, 1 to 2 min., until crisp-tender. Transfer to a bowl and add ½ the parsley; toss well. Keep warm.
Make the cowboy butter
Meanwhile, in a small bowl, microwave 4 tbsp butter (double for 4 portions) and the minced garlic, in 15 sec. increments, until just melted. Add ½ the mustard, 1 tbsp lemon juice (double for 4 portions), the remaining parsley and spices, and S&P; stir well.
Make the salad & serve
In a large bowl, combine the remaining mustard, up to 2 tbsp remaining lemon juice (double for 4 portions) and a drizzle of oil. Add the lettuce, string peas and S&P; toss well. Divide the potatoes, steak and green beans between your plates. Serve the salad and cowboy butter on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
