Grilled Striploin with Corn Elote, Sweet Potatoes and Pico de Gallo
made with Chilliwack Corn- Mustard
- Egg
- Milk
- Soy
- Sulphites
- Wheat
- Fish
- Milk
- Mustard
- Sesame
- May contain traces of allergens
- Tree nuts
- Peanuts
Ingredients: Striploin steak • Sweet potato • Corn on the cob • Roma tomato • Lime • Shallot • Sour cream (milk) (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) • 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) • 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) • Chili-cumin spice blend (spices and herbs, salt, sugars (sugar, corn syrup solids), dehydrated vegetables (garlic, onion, red bell pepper, celery), citric acid, paprika oleoresin, canola oil, silicon dioxide, monosodium glutamate) • Cilantro • Garlic.
Ingredients
370 g
Striploin Steak
2 unit(s)
Corn on the Cob
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
11 g
Chili-Cumin Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Mustard, Peanuts)
1 unit(s)
Lime
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
7 g
Cilantro
43 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
2 unit(s)
Sweet Potato
1 unit(s)
Tomato
1 unit(s)
Shallot
2 unit(s)
Garlic, cloves
Not included in your delivery
2 tbsp
Oil*
2 tbsp
Butter*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, lightly oil the grill. Preheat the grill to medium-high (approx. 450°F).
- Preheat the oven to 425°F. Wash and dry all produce.
- Cut sweet potatoes into 1/2-inch-thick wedges. To a parchment-lined baking sheet, add sweet potatoes 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 in the middle of the oven for 22-28 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- Husk corn.
- Cut tomato into 1/4-inch pieces.
- Peel, then cut shallot into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Roughly chop cilantro.
- Zest, then juice lime.
- To a medium bowl, add mayo, sour cream and half the lime zest. Stir to combine. Season with salt and pepper.
- To a small bowl, add tomatoes, shallots, 1/4 tsp (1/2 tsp) sugar, half the garlic, lime juice, remaining lime zest, half the cilantro and 1 tbsp (2 tbsp) oil. Stir to combine. Season with salt and pepper.
- Pat steak dry with paper towels. Season with salt, pepper and half the Chili-Cumin Spice Blend. Drizzle 1 tsp (2 tsp) oil over top. Flip to coat.
- Drizzle corn with 1 tsp (2 tsp) oil. Season with remaining Chili-Cumin Spice Blend, salt and pepper.
- Add steak to one side of the grill. Cook steak for 3-7 min per side, flipping once, until cooked to desired doneness.** Transfer to a plate.
- Add corn to other side of the grill. Close lid and grill for 3-4 min, flipping once, until tender-crisp.
- Transfer to the same plate as the steak.
- Brush corn with half the elote sauce. Sprinkle feta and remaining cilantro over top.
- Thinly slice steak.
- Divide steak, sweet potatoes and corn between plates.
- Spoon pico de gallo over top of steak.
- Serve remaining elote sauce on the side for dipping.
