Pan-Fried Striploin Steaks

Name: Pan-Fried Striploin Steaks with Truffle Salt, Smashed Potatoes and Snap Peas
Total time: 35 min
Yield: 2
Cuisine: Canadian
Ingredients: 370 g Striploin Steak; 2 unit(s) Russet Potato; 227 g Sugar Snap Peas; 1 unit(s) Shallot; 1 unit(s) Sour Cream; 2 tbsp Gravy Spice Blend; 1 unit(s) Beef Broth Concentrate; 1 tsp Garlic Salt; 1 g Truffle Sea Salt; ¼ tsp Pepper*; 1.5 tbsp Oil*; 0.13 tsp Salt*; 2 tbsp Milk*; 3 tbsp Unsalted Butter*

with Truffle Salt, Smashed Potatoes and Snap Peas

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Garlic adds a lovely, rustic touch to creamy mashed potatoes served alongside juicy striploin and roasted snap peas in this hearty feast.

Ingredients: Russet potato • Striploin steak • 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).

Allergens:

Milk

•Hvede

•Soja

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 Time35 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

370 g

Striploin Steak

2 unit(s)

Russet Potato

227 g

Sugar Snap Peas

1 unit(s)

Shallot

1 unit(s)

Sour Cream

2 tbsp

Gravy Spice Blend

1 unit(s)

Beef Broth Concentrate

1 tsp

Garlic Salt

1 g

Truffle Sea Salt

Not included in your delivery

¼ tsp

Pepper*

1.5 tbsp

Oil*

0.13 tsp

Salt*

2 tbsp

Milk*

3 tbsp

Unsalted Butter*

Nutrition Values

Calories870 kcal

Fat44 g

Saturated Fat20 g

Carbohydrate65 g

Sugar10 g

Dietary Fiber6 g

Protein52 g

Cholesterol150 mg

Sodium1370 mg

Trans Fat1.5 g

Potassium1850 mg

Calcium175 mg

Iron9 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

•Large Pot

•Measuring Spoons

•Parchment Paper

•Baking Sheet

•Large Non-Stick Pan

•Measuring Cups

•Strainer

•Potato Masher

•Aluminum Foil

Cooking Steps

Peel, then cut potatoes into 1-inch pieces.
Add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch to a large pot (use same for 4 ppl).
Cover and bring to a boil over high heat.
Once boiling, reduce heat to medium. Simmer uncovered, until fork-tender, 10-12 min.

Peel, then thinly slice half the shallot. Finely chop remaining shallot.
Trim sugar snap peas.
Add sugar snap peas and sliced shallots to a parchment-lined baking sheet.
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 until tender, 10-14 min.

Meanwhile, pat steaks dry with paper towels, then season with truffle salt and pepper.
Heat a large non-stick pan over medium-high heat.
When hot, add 1 tbsp (2 tbsp) oil, then steaks. Pan-fry until golden, 1-2 min per side.
Remove from heat, then transfer to an unlined baking sheet.
Roast in the top of the oven, until cooked to desired doneness, 4-7 min.**

Meanwhile, reheat the same pan (from step 3) over medium.
When hot, add 1 tbsp (2 tbsp) butter, then remaining shallots. Cook, stirring often, until tender, 2-3 min.
Sprinkle Gravy Spice Blend over shallots. Cook, stirring often, until coated, 30 sec.
Stir in 1 cup (1 1/2 cups) water and broth concentrate. Bring to a gentle boil.
Once boiling, cook, stirring often, until gravy thickens slightly, 3-4 min.
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.