Teriyaki-Glazed Grass-Fed Striploin Steak
with Asian Pear Salad & Gingery Sweet Potato Mash
Cooking time
20 minutes
Servings
2/4
Calories
850 /serving
Have steak, will travel! An impressive Canada AAA striploin picks up amazing flavours from a buttery teriyaki glaze. It’s presented with ginger-mashed sweet potatoes and Asian greens, while a side salad of Asian pear matchsticks showered in rice vinegar creates savvy contrast.
We will send you:
- 354g Grass-fed AAA striploin steak (Canadian-raised)
- 450g Sweet potatoes
- 1 Asian pear
- 20g Ginger
- 225g Asian greens (yu choy or gai lan)
- 2 Scallions
- 30ml Rice vinegar
- 60ml Teriyaki glaze
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Milk • Sesame • Soy • Wheat
You will need:
2 Large pans
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Strainer
3 or 6 tbsp Butter
Total Fat
38 g
Saturated Fat
17 g
Sodium
1790 mg
Total Carb
79 g
Sugars
29 g
Protein
48 g
Fibre
15 g
Preparation
Make the mash
- Bring a medium pot of salted water to a boil.
- Peel and mince the ginger.
- Peel and medium-dice the sweet potatoes.
- Add the sweet potatoes to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
- Off the heat, add 1 tbsp butter (double for 4 portions) and ½ the ginger.
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Mise en place
- Meanwhile, remove the bottom ½ inch of the yu choy stems; cut crosswise into 1-inch pieces.
- Core and cut the pear into matchsticks.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
Cook & glaze the steak
- Pat the steak dry; season with ⅓ of the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the steak and cook, 3 to 5 min. on one side, until seared. Flip and cook, 1 to 2 min., until partially cooked.
- Add the teriyaki glaze, ½ the vinegar and 2 tbsp butter (double for 4 portions).
- Cook, spooning the sauce over, 2 to 3 min., until the steak* is glazed and cooked as desired.
- Transfer to a cutting board and let rest before slicing.
Sauté the yu choy
- Meanwhile, in a second large pan, heat a drizzle of oil on medium-high.
- Add the remaining ginger and ½ the white bottoms of the scallions. Sauté, 30 sec. to 1 min., until fragrant.
- Add the yu choy, 1 tbsp water (double for 4 portions) and ½ the remaining spices.
- Sauté, 2 to 3 min., until crisp-tender and the water has evaporated.
Make the salad
- Meanwhile, in a medium bowl, combine the pear, remaining vinegar, white bottoms of the scallions and spices, and a drizzle of oil.
Plate your dish
- Divide the mash between your plates.
- Top with the steak, yu choy and salad.
- Garnish with the green tops of the scallions. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
