Chive and Tarragon Butter Striploin Steak
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Chive and Tarragon Butter Striploin Steak

Chive and Tarragon Butter Striploin Steak

with Sour Cream and Onion Potatoes and Tarragon Tomato Salad

Baked yellow potatoes are decked out with a triple whammy of allium awesomeness. Delicate chives, crispy savoury shallots and buttery caramelized onion top potatoes along with rich sour cream. A fancy tarragon twist on classic ranch dressing is equally delicious on tomatoes as it is drizzled on steak!


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

Preparation Time40 minutes
Cooking Time


serving amount

370 g

Striploin Steak

350 g

Yellow Potato

1 unit

Beefsteak Tomato

113 g

Baby Tomatoes

56 g

Onion, chopped

7 g


7 g


6 tbsp

Sour Cream

(Contains Milk)

4 tbsp


(Contains Egg, Mustard)

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

Montreal Spice Blend

Not included in your delivery

2.5 tbsp

Unsalted Butter*

(Contains Milk)

2.5 tbsp


2 tsp


¼ tsp


¼ tsp



Nutrition Values

Calories1110 kcal
Fat77 g
Saturated Fat26 g
Carbohydrate54 g
Sugar13 g
Dietary Fiber7 g
Protein50 g
Cholesterol170 mg
Sodium950 mg
Trans Fat1.5 g
Potassium1900 mg
Calcium175 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Medium Bowl
Paper Towel
Aluminum Foil
Large Non-Stick Pan
Small Bowl
Large Bowl


Prep and roast potatoes

Before starting, preheat the oven to 450˚F. Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperatureWash and dry all produce. Halve potatoes lengthwise.Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange cut-side down.Roast in the bottom of the oven until tender, 20-22 min.

Finish remaining prep

Thinly slice chives.Strip tarragon leaves from stems, then finely chop.Core, then cut beefsteak tomato into 1/2-inch wedges.Halve baby tomatoes. Add 2 tbsp (4 tbsp) softened butter, half the chives and half the tarragon to a medium bowl. Season with salt and pepper, then stir to combine.

Cook steak

Pat steak dry with paper towels. Season with salt and Montreal Steak Spice. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then steak. Sear until golden-brown, 2-3 min per side. Remove from heat, then transfer steak to an unlined baking sheet. Roast in the middle of the oven until cooked to desired doneness, 6-10 min.**When steak is done, remove from heat and transfer to a cutting board. Loosely cover with foil and set aside to rest, 5 min.

Make caramelized onions

Reheat the same pan over medium. When hot, add 1/2 tbsp (1 tbsp) butter, then onions. Season with salt. Cook, stirring often, until slightly softened, 3-4 min.Add 1/2 tbsp (1 tbsp) sugar. Cook, stirring often, until dark golden-brown, 3-5 min. Transfer onions to a small bowl.

Make tomato salad and tarragon ranch

Add 2 tsp (4 tsp) vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add all tomatoes, then gently toss to coat. Add mayo, remaining vinegar, remaining tarragon, half the sour cream and 1/4 tsp (1/2 tsp) sugar to another medium bowl. Season with salt and pepper, then stir to combine. (NOTE: This is your tarragon ranch!)

Finish and serve

Thinly slice steak. Divide steak and potatoes between plates. Dollop tarragon-chive butter over steak.Top potatoes with remaining sour cream, caramelized onions, crispy shallots and remaining chives.Using a slotted spoon, transfer marinated tomatoes to plates. Drizzle some tarragon ranch over top. Serve any remaining tarragon ranch alongside. (TIP: Leftover ranch will keep well in the fridge for up to 3 days.)