Grass-Fed Striploin Steak with Cowboy Butter
Hickory-Spiced Potato Wedges
Cooking time
35 minutes
Servings
2/4
Calories
840 /serving
Yee-haw! Delectable cowboy butter, made with Dijon, garlic, lemon and parsley, spruces up hot-from-the-pan steak mighty fine. Saddle up for trad sides: thick-cut potatoes dusted with hickory-smoked seasonings, green beans and curly leaf salad, because even cowboys like their greens.
We will send you:
- 354g Grass-fed AAA striploin steak (Canadian-raised)
- 3 Garlic cloves
- 1 Lemon
- 450g Potatoes
- 1 Head of curly leaf lettuce
- 14g Parsley
- 200g String peas (sugar snap peas or snow peas)
- 300g Green beans (or string peas)
- 15ml Dijon mustard
- 10g Sweet & Smoky BBQ spices (brown sugar, paprika, salt, onion, cumin, coriander seeds, mustard, canola oil, cellulose fiber (anti-caking agent), Cayenne pepper, black pepper, hickory smoke flavour)
Contains: Milk • Mustard • Sulphites
You will need:
Large pan
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
4 or 8 tbsp Butter
Total Fat
38 g
Saturated Fat
20 g
Sodium
920 mg
Total Carb
72 g
Sugars
15 g
Protein
54 g
Fibre
14 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 along 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; 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 and let rest before slicing; season with S&P.
- Wipe out and reserve the pan.
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.
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.
