Double Striploin Steaks and Sun-Dried Tomato Cream Sauce

Name: Double Striploin Steaks and Sun-Dried Tomato Cream Sauce with Roasted Potatoes and Walnut-Topped Asparagus
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 740 g Striploin Steak; 350 g Yellow Potato; 227 g Asparagus; 7 g Parsley; 1 unit(s) Garlic, cloves; 28 g Walnuts, chopped; ¼ cup Parmesan Cheese, shredded; 56 mL Cream; ¼ cup Sun-Dried Tomato Pesto; 1 tsp Garlic Salt; 2.5 tbsp Oil*; 0.13 tsp Salt*; ¼ tsp Pepper*; 1 tbsp Unsalted Butter*

with Roasted Potatoes and Walnut-Topped Asparagus

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Break out the fine china to feast tonight! Tender steaks are topped with creamy, umami-rich sun-dried tomato cream sauce in this lick-the-plate-clean dish. Walnuts, Parmesan and asparagus make the perfect trio to balance out this luxe meal.

Allergens:

Walnuts

•Milk

The quantities provided above are averages only.

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

Preparation Time45 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

740 g

Striploin Steak

350 g

Yellow Potato

227 g

Asparagus

7 g

Parsley

1 unit(s)

Garlic, cloves

28 g

Walnuts, chopped

(Contains: Walnuts)

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

56 mL

Cream

(Contains: Milk)

¼ cup

Sun-Dried Tomato Pesto

(Contains: Milk May contain traces of: Soy, Sulphites)

1 tsp

Garlic Salt

(May contain traces of: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

2.5 tbsp

Oil*

0.13 tsp

Salt*

¼ tsp

Pepper*

1 tbsp

Unsalted Butter*

(Contains: Milk)

Nutrition Values

Calories1250 kcal

Fat78 g

Saturated Fat27 g

Carbohydrate41 g

Sugar5 g

Dietary Fiber6 g

Protein94 g

Cholesterol245 mg

Sodium1370 mg

Trans Fat1.5 g

Potassium2150 mg

Calcium225 mg

Iron14.5 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.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Large Non-Stick Pan

•Aluminum Foil

Cooking Steps

PDF

Cut potatoes into 1/2-inch wedges.
Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets with 1 tbsp oil per sheet.)
Season with pepper and half the garlic salt, then toss to coat.
Roast in the top of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the top and bottom of the oven, rotating sheets halfway through.)

Meanwhile, heat a large non-stick pan over medium heat.
When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on walnuts so they don't burn!)
Remove from heat. Transfer walnuts to a plate.
Carefully wipe the pan clean.

Pat steaks dry with paper towels. Season with pepper and remaining garlic salt.
Reheat the same pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then steaks. Sear until golden-brown, 2-4 min per side.
Remove from heat and transfer steaks to an unlined baking sheet.
Roast in the middle of the oven until cooked to desired doneness, 8-12 min.**
When done, transfer steaks to a cutting board to rest, 5 min. Loosely cover with foil.

Meanwhile, trim and discard bottom 1-inch from asparagus.
Peel, then mince or grate garlic.
Reheat the same pan over medium.
When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
Add asparagus. Cook, stirring occasionally, until tender-crisp, 4-5 min.
Add half the garlic. Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper.
Remove from heat, then add half the Parmesan. Toss to combine.
Transfer to a plate and set aside.

Meanwhile, finely chop parsley.
Reheat the same pan over medium.
When hot, add 1/2 tbsp (1 tbsp) oil, then remaining garlic. Cook, stirring often, until fragrant, 30 sec.
Add cream, pesto and remaining Parmesan.
Cook, stirring occasionally, until sauce thickens slightly and Parmesan melts,
1-2 min. Season with salt and pepper.
Remove from heat, then stir in half the parsley and any steak resting juices from the baking sheet.

Thinly slice steaks.
Divide steaks, potatoes and asparagus between plates. Top asparagus with walnuts.
Spoon sauce over steaks, then sprinkle with remaining parsley.

If you've opted for double Striploin, prep and sear in the same way the recipe instructs you to cook the regular portion of beef steak, don't over crownd the pan. Sear in batches if neccessary, then increase roast time to 8-12 min.