Grilled Striploin Steak with Buttery Truffled Mushrooms
and Loaded Wedge Salad- Milk
- Egg
- Mustard
- Wheat
- Sulphites
- Milk
- May contain traces of allergens
- Crustaceans
- Fish
- Gluten
- Mustard
- Tree nuts
- Sesame
- Soy
- Sulphites
- Wheat
- Peanuts
- Egg
Fire up the grill and your appetite because you've got a luxurious and jam-packed striploin steak dinner coming your way! Doubling down on earthy mushroom flavour with truffle butter and grilled portobellos, it's a steakhouse-worthy meal you can have any night of the week. Ingredients: Striploin steak • Russet potato • Iceburg lettuce • Baby tomatoes • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Mayonnaise (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) (mustard, egg) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Rice vinegar (rice vinegar, sugar, salt) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites) • Chives • Truffle sea salt (sea salt, black summer truffle, flavors).
Ingredients
740 g
Striploin Steak
2 unit(s)
Russet Potato
½ unit(s)
Iceberg Lettuce Head
113 g
Baby Tomatoes
7 g
Chives
1 unit(s)
Sour Cream
(Contains: Milk May contain traces of: Milk)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Milk, Crustaceans, Fish, Gluten, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
1 g
Truffle Sea Salt
(May contain traces of: Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat, Peanuts)
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
8 g
Dill-Garlic Spice Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Tree nuts, Sesame, Soy, Wheat, Peanuts)
1 tbsp
Seasoned Rice Vinegar
(May contain traces of: Milk, Fish, Mustard, Tree nuts, Sesame, Soy, Wheat, Egg)
2 unit(s)
Portobello Mushroom
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
2.5 tbsp
Oil*
½ tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
- To a small bowl, add 2 tbsp (4 tbsp) butter and let soften at room temperature.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes, half the Dill-Garlic Spice Blend 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 potatoes in the middle of the oven for 22-26 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)
- Thinly slice chives.
- Halve tomatoes.
- To a large bowl, add tomatoes, vinegar, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
- Remove and discard outer layer of lettuce. Remove stem, then cut one half of the head of lettuce into 4 wedges (quarter both halves for 8 wedges for 4 servings). (NOTE: If you’re only using one half, save the remaining half for another creation!)
- To a medium bowl, add sour cream, mayo, half the chives, remaining Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) of the marinade from the bowl with tomatoes. Season with salt and pepper. Stir to combine.
- Pull stems off mushroom caps and discard. Place mushroom caps on one side of a baking sheet. Drizzle with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- Pat steak dry with paper towels. Arrange steak on other side of the baking sheet beside mushrooms. Drizzle 1/2 tbsp (1 tbsp) oil over top. Season with salt and pepper. Flip to coat.
- Add mushrooms to one side of the grill. Close lid and grill mushrooms for 4-5 min per side, flipping once, until tender.
- Add steak to the other side of the grill. Close lid and grill steaks for 3-5 min per side, flipping once, until cooked to desired doneness.**
- Transfer steak and mushrooms to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
- To the small bowl of softened butter, add truffle salt. Stir to combine.
- Thinly slice mushrooms.
- Thinly slice steak.
- Divide steak, potatoes and iceberg wedges between plates.
- Top steak with mushrooms and a dollop of truffle butter.
- Spoon tomatoes and marinade over iceberg wedges.
- Top iceberg wedges with some of the ranch, crispy shallots and remaining chives.
- Serve remaining ranch alongside for dipping.
If you've opted for double striploin steak, cook in the same way the recipe instructs you to cook ribeye steak.
