Pan-Fried Double Striploin Steak
with Truffle Salt, Smashed Potatoes and Snap Peas- Milk
- Soy
- Wheat
- Milk
- Mustard
- Peanuts
- Sesame
- Sulphites
- Tree nuts
- Gluten
- May contain traces of allergens
- Wheat
- Triticale
- Soy
Garlic adds a lovely, rustic touch to creamy mashed potatoes served alongside juicy steak and roasted snap peas in this hearty feast. Ingredients: Striploin steak • Russet potato • Sugar snap peas • Shallot • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Gravy spice blend (wheat flour (wheat), dehydrated vegetables (garlic, onion), hydrolyzed proteins (soy), sugars (dextrose, maltodextrin), yeast extract, natural flavours, caramel colour, disodium inosinate, disodium guanylate) (soy, wheat) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • Garlic salt (salt, garlic powder, silicon dioxide) • Truffle sea salt (sea salt, black summer truffle, flavors).
Ingredients
740 g
Striploin Steak
2 unit(s)
Russet Potato
227 g
Sugar Snap Peas
1 unit(s)
Shallot
1 unit(s)
Sour Cream
(Contains: Milk)
20 g
Gravy Spice Blend
(Contains: Soy, Wheat May contain traces of: Milk, Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Gluten)
1 unit(s)
Beef Broth Concentrate
4 g
Garlic Salt
(May contain traces of: Milk, Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Wheat, Triticale, Soy)
1 g
Truffle Sea Salt
(May contain traces of: Milk, Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Wheat, Soy)
Not included in your delivery
¼ tsp
Pepper*
1.5 tbsp
Oil*
0.13 tsp
Salt*
2 tbsp
Milk*
(Contains: Milk)
3 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Remove any brown spots, then peel and cut potatoes into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high.
- Once boiling, reduce heat to medium. Simmer uncovered, 10-12 min, until fork-tender.
- Peel, then thinly slice half the shallot. Finely chop remaining shallot.
- Trim sugar snap peas.
- To a parchment-lined baking sheet, add sugar snap peas and sliced shallots. Drizzle 1 tbsp (2 tbsp) water and 1/2 tbsp (1 tbsp) oil over top. Season with half the garlic salt and pepper, then toss to coat. (TIP: Adding water to sugar snap peas helps them steam while roasting!)
- Roast in the middle of the oven for 10-14 min, until tender.
- Meanwhile, pat steaks dry with paper towels, then season with truffle salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks. Pan-fry 1-2 min per side, until golden.
- Remove from heat, then transfer to an unlined baking sheet.
- Roast in the top of the oven for 4-7 min, until cooked to desired doneness.**
- Meanwhile, reheat the same pan (from step 3) over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then remaining shallots. Cook 2-3 min, stirring often, until tender.
- Sprinkle Gravy Spice Blend over shallots. Cook 30 sec, stirring often, until coated.
- Stir in 1 cup (1 1/2 cups) water and broth concentrate. Bring to a gentle boil.
- Once boiling, cook 3-4 min, stirring often, until gravy thickens slightly.
- Remove from heat, then cover to keep warm.
- When steak is done, transfer to a cutting board, then cover loosely with foil. Let rest for 5 min.
- When potatoes are tender, drain and return them to the same pot, off heat.
- Roughly mash sour cream, remaining garlic salt, 2 tbsp (4 tbsp) butter and 2 tbsp (4 tbsp) milk into potatoes. (Tip: For creamier potatoes, add extra milk, 1-2 tbsp at a time!)
- Season with pepper.
- Thinly slice steaks.
- Stir any steak resting juices into pan gravy. Season with salt and pepper.
- Divide smashed potatoes, steaks and roasted veggies between plates.
- Spoon pan gravy over steak.
If you've opted for double steak, cook in the same way the recipe instructs you to cook the regular portion of steak. Work in batches, if necessary.
