Garlic Butter Brazilian Double Striploin Steak
with Potato Medallions, Walnuts, Orange-Spinach Salad and Feta- Sulphites
- Walnuts
- Milk
- May contain traces of allergens
- Egg
- Fish
- Milk
- Mustard
- Sesame
- Soy
- Wheat
- Peanuts
- Tree nuts
Ingredients: Striploin steak • Russet potato • Orange • Arugula and spinach mix • Walnuts • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Garlic • Parsley • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid).
Ingredients
740 g
Striploin Steak
3 unit(s)
Garlic, cloves
7 g
Parsley
½ tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
1 unit(s)
Orange
28 g
Walnuts, chopped
(Contains: Walnuts)
56 g
Arugula and Spinach Mix
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
2 unit(s)
Russet Potato
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
Not included in your delivery
3 tbsp
Butter*
3 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Roughly chop parsley.
- Peel, then mince or grate garlic.
- Remove any brown spots from potatoes, then cut into 1/2-inch rounds.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the Zesty Garlic Blend, salt and pepper, then toss to coat.
- Roast in the middle of the oven for 23-25 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Heat a medium non-stick pan over medium.
- When hot, add walnuts to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat steak dry with paper towels. Season with remaining Zesty Garlic Blend, salt and pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then steak. Sear for 1-2 min per side, until browned.
- Transfer steak to an unlined baking sheet. Roast in the bottom of the oven for 6-8 min or until cooked to desired doneness.**
- When steak is done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
- Meanwhile, reheat the pan from step 2 over medium.
- When the pan is hot, add 3 tbsp (6 tbsp) butter and garlic. Cook for 2-3 min, stirring often, until golden and fragrant.
- Remove from heat. Stir in parsley. Season with salt and pepper.
- Zest half the orange. Cut a piece off top and bottom ends of orange. Place flat end on a cutting board, cut the peel away from top to bottom, turning orange as you go. When peeled completely, cut orange in half lengthwise, then into 1/2-inch moons.
- To a large bowl, add half the vinegar (use all for 4 servings), 1/4 tsp (1/2 tsp) sugar, 1 tbsp (2 tbsp) oil and orange zest. Season with salt and pepper, then stir to combine.
- Add arugula and spinach mix, orange segments and toasted walnuts. Toss to combine.
- Thinly slice steak. Add any resting juices to garlic butter.
- Divide steak, potato medallions and salad between plates.
- Spoon garlic butter over steak and potatoes.
- Sprinkle feta over salad.
If you've opted for double striploin steak, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of ribeye steak. Work in batches, if necessary.
