Strip Loin Steak with Cowboy Butter
Hickory-Spiced Potato Wedges, String Beans & Crisp Salad
Cooking time
35 minutes
Servings
2/4
Calories
850 /serving
Yodel-ay-hee-hoo! 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 a medley of fresh herbs 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 BBQ seasonings and garlic-sautéed string beans. Saddle up for a sharp salad of Artisan lettuce, because even cowboys do like their greens.
We will send you:
- 12.5oz Strip loin steak
- 450g Potatoes
- 100g Sugar snap peas (or snow peas)
- 3 Garlic cloves
- 1 Lemon
- 200g Trimmed beans
- 1 Artisan lettuce
- 14g Herb medley (basil, chives, parsley)
- 30ml Dijon mustard
- 10g Sweet and 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
Olive oil
Oil
4 or 8 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Microwave
Total Fat
48 g
Saturated Fat
21 g
Sodium
1070 mg
Total Carb
58 g
Sugars
8 g
Protein
50 g
Fibre
9 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 the string peas crosswise on an angle. Separate the lettuce leaves, discarding the root end; tear the leaves. Juice the lemon. Thinly slice 2 garlic cloves; mince the remaining. Pick the basil leaves off the stems; finely chop the leaves. Finely chop the chives and parsley leaves and stems. Combine the herbs in a small bowl.
Cook the steak
In a large pan, heat a drizzle of oil on medium-high. Pat the steak* dry with paper towel; season with S&P. 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. Once sliced, season with S&P.
Sauté the string beans
In the reserved pan, heat a drizzle of olive oil on medium-high. Sauté the sliced garlic, 30 sec. to 1 min., until fragrant. Add the string 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 herbs; toss well. Set aside in a warm spot.
Make the cowboy butter
Meanwhile, in a small bowl, heat 4 tbsp butter (double for 4 portions) and the minced garlic in the microwave, in 15 sec. increments, until just melted. Add ½ the mustard, 1 tbsp lemon juice (double for 4 portions), the remaining herbs, remaining 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 olive oil. Add the lettuce, string peas and S&P; toss well. Divide the potatoes, steak and string 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.
