Dill-Garlic Striploin Steaks
with Potato Coins and Fresh Apple Salad- Almonds
- Mustard
- Egg
- Sulphites
- Soy
- Sulphites
- Egg
- Gluten
- Milk
- Mustard
- Peanuts
- Sesame
- May contain traces of allergens
- Fish
- Wheat
- Crustaceans
- Tree nuts
Ingredients: Russet potato • Striploin steak • Gala apple • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Almonds • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Creamy horseradish sauce (egg, mustard) (vegetable oil, water, horseradish, sugar, frozen egg yolk, vinegar, salt, modified corn starch, mustard, dried onion, spices, natural flavour (mustard), tamarind gum, xanthan gum, citric acid) • Red wine vinegar • Radish • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide).
370 g
Striploin Steak
28 g
Almonds, sliced
( )
1 unit(s)
Gala Apple
1 tbsp
Creamy Horseradish Sauce
( )
56 g
Spring Mix
¼ tbsp
Red Wine Vinegar
()
1 unit(s)
Radish
2 tbsp
Mayonnaise
( )
2 unit(s)
Russet Potato
4 g
Dill-Garlic Spice Blend
( )
2 tbsp
Oil*
¼ tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Core, then cut apple into 1/4-inch slices. Set aside.
- Trim roots or top off of radishes. Thinly slice, then cut into half-moons.
- To a small bowl, add horseradish sauce and mayo. Season with pepper. Stir to combine.
- Heat a large non-stick pan over medium.
- When hot, add almonds to the dry pan. Toast for 4-5-min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Wipe pan.
- Core, then cut apple into 1/4-inch slices. Set aside.
- Trim roots or tops off of radishes. Thinly slice, then cut into half-moons.
- To a small bowl, add horseradish sauce, remaining Dill-Garlic Spice Blend and mayo. Season with pepper. Stir to combine.
- Heat a large non-stick pan over medium.
- When hot, add almonds to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Meanwhile, pat steaks dry with paper towels. Season all sides with salt and pepper.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks. Cook for 1-2 min per side, until browned. (NOTE: Steaks will finish cooking in step 4.)
- Remove steaks from heat and transfer to an unlined baking sheet. Roast in the middle of the oven 5-8 min or until cooked to desired doneness.**
- When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside for 2-3 min to rest.
- Meanwhile, to a large bowl, add 1 tbsp (2 tbsp) oil, 1 tsp (2 tsp) vinegar, and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper. Stir to combine.
- To the large bowl, add spring mix, toasted almonds, radishes and apples. Season with salt and pepper. Toss to combine.
- Divide steak and salad between plates.
- Serve horseradish sauce on the side as a dipper.
If you've opted for striploin steak, cook in the same way the recipe instructs you to cook sirloin steak.
