HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBBQ Rubbed Steak Strips
BBQ Rubbed Steak Strips

BBQ Rubbed Steak Strips

with Creamy Mash and BBQ Sauce

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We've upgraded this classic steak dinner with rich BBQ slathered steak strips. The creamy mashed potatoes with sour cream and roasted garlic are the perfect sidekick for this weeknight steak dinner!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Beef Strips

1 tbsp

BBQ Seasoning


¼ cup

BBQ Sauce

(ContainsMustard, Sulphites)

6 g


½ cup

Sour Cream


20 g


690 g

Russet Potato

454 g


Not included in your delivery

2 tbsp

Unsalted Butter*


1 tsp

Salt and Pepper*

3 tbsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Silicone Brush
Aluminum Foil
Large Pot
Paper Towel
Large Non-Stick Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F (to roast garlic cloves and asparagus). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Halve large garlic cloves. Brush a small piece of foil with 1 tsp oil, then wrap garlic cloves. On a baking sheet, add foil-wrapped cloves. Roast, in top of oven, until cloves are softened and fragrant, 16-18 min. Meanwhile, peel, then cut potatoes into 1/2-inch pieces. Finely chop chives. Trim and discard bottom 1-inch of asparagus.


In a large pot, combine potatoes, 1 tsp salt and enough water to cover (approx. 1-2 inches). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until potatoes are fork-tender, 10-12 min. Meanwhile, pat steak strips dry with paper towel. Sprinkle over 1 tbsp BBQ seasoning. Season with salt and pepper.


On another baking sheet, toss asparagus with 1 tbsp oil. Season with salt and pepper. Roast in middle of oven, until tender, 8-10 min.


Meanwhile, heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil, then half the beef. Cook, stirring often, until cooked through, 2-3 min per side. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Transfer to a plate and set aside. Repeat with another 1 tbsp oil and remaining beef. When second batch is done, return first batch and add BBQ sauce. Cook, stirring often, until warmed through, 1 min.


When garlic cloves are done, place directly onto a cutting board. Using a fork, mash cloves into a paste. When potatoes are done, drain and return to the same pot, off heat. Into the pot with potatoes, using a fork or potato masher, mash in roasted garlic, sour cream, half the chives and 2 tbsp butter until smooth. Season with salt and pepper.


Divide mash, roasted asparagus and BBQ steak strips between plates. Drizzle over any remaining BBQ sauce from the pan. Sprinkle over remaining chives.