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Caribbean-Spiced Striploin Steak with Grilled Asparagus and Pineapple Salsa

Caribbean-Spiced Striploin Steak with Grilled Asparagus and Pineapple Salsa

made with Abbotsford Asparagus
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
780 kcal
Protein
: 
48g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Mustard
  • Egg
  • May contain traces of allergens
  • Milk
  • Mustard
  • Tree nuts
  • Peanuts
  • Sesame
  • Soy
  • Sulphites
  • Wheat
  • Fish
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

370 g

Striploin Steak

227 g

Asparagus

1 unit(s)

Diced Pineapple Cup

1 unit(s)

Tomato

6 g

Caribbean Spice Blend

(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

7 g

Cilantro

½ unit(s)

Shallot

3 unit(s)

Sweet Potato

2 tbsp

Mayonnaise

(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)

½ unit(s)

Garlic, cloves

1 unit(s)

Lime

Not included in your delivery

2.33 tbsp

Oil*

¼ tsp

Salt*

⅓ tsp

Pepper*

0.12 tsp

Sugar*

Calories780 kcal
Fat35 g
Saturated Fat7 g
Carbohydrate71 g
Sugar23 g
Dietary Fiber11 g
Protein48 g
Cholesterol100 mg
Sodium850 mg
Trans Fat0.3 g
Potassium1800 mg
Calcium125 mg
Iron6.5 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.

Cooking Steps

Prep
1
  • Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F). Preheat the oven to 450°F. Wash and dry all produce.
  • Cut tomato into 1/2-inch pieces.
  • Peel, then cut half the shallot into 1/4-inch pieces (use all for 4 servings).
  • Drain pineapple.
  • Finely chop cilantro.
  • Juice half the lime. Cut remaining lime into wedges.
  • Peel, then finely mince or grate half the garlic (use all for 4 servings).
Roast sweet potato wedges
2
  • Cut sweet potatoes into 1/2-inch-thick wedges.
  • To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven for 22-28 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Prep and grill asparagus
3
  • Meanwhile, to a plate, add asparagus and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
  • Pat steak dry with paper towels. To another plate, add steak, then season with salt, pepper and Caribbean Spice Blend. Drizzle 1 tsp (2 tsp) oil over top. Flip to coat.
  • Bring both plates out to the grill.
  • To one side of the grill, add asparagus. (NOTE: Arrange asparagus spears across grill grates to keep them from falling through!) Close lid and grill for 2-4 min, flipping once, until tender-crisp. Return to the same plate. 
Grill steak
4
  • Meanwhile, to the other side of the grill, add steak. Grill for 3-7 min per side, until cooked to desired doneness.** Return to the plate with asparagus.
Make pineapple salsa and herb mayo
5
  • To a medium bowl, add 1/8 tsp (1/4 tsp) sugar, lime juice and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
  • Add pineapple, tomatoes, shallots and half the cilantro. Stir to combine.
  • To a small bowl, add mayo, garlic, remaining cilantro and 1/2 tsp (1 tsp) water. Season with salt and pepper. Stir to combine.
Finish and serve
6
  • Thinly slice steak.
  • Divide steak, asparagus and sweet potato wedges between plates.
  • Top steak with pineapple salsa.
  • Serve herb mayo alongside for dipping.

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