Pan-Seared Steak and Tarragon Aioli
with Potato Wedges and Fresh Salad- Mustard
- Egg
- Soy
- Sulphites
- Soy
- Sulphites
- Wheat
- Fish
- Milk
- Mustard
- Sesame
- May contain traces of allergens
- Peanuts
- Egg
- Tree nuts
- Gluten
Ingredients: Russet potato • Top sirloin steak • Orange • Mini cucumber • Arugula and spinach mix • 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) • Salad topping mix (soy) (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soy nuts, pepitas seeds, soybean oil and/or canola) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Tarragon • Garlic • Truffle sea salt (sea salt, black summer truffle, flavors).
285 g
Top Sirloin Steak
2 unit(s)
Russet Potato
1 unit(s)
Orange
2 unit(s)
Mini Cucumber
56 g
Arugula and Spinach Mix
7 g
Tarragon
4 tbsp
Mayonnaise
( )
28 g
Salad Topping Mix
( )
1 tbsp
White Wine Vinegar
( )
1 unit(s)
Garlic, cloves
1 g
Truffle Sea Salt
()
¾ tsp
Sugar*
3 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Strip tarragon leaves from stems, then finely chop.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes, half the tarragon and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt, truffle salt and pepper, then toss to coat.
- Roast in the middle of the oven for 25-28 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.)
- Meanwhile, cut cucumber into 1/4-inch rounds.
- Peel, then mince or grate garlic.
- Zest orange. Cut a piece off the top and bottom ends of orange. Place a flat end on a cutting board, then cut the peel away from top to bottom, turning orange as you go.
- When peeled completely, place orange on its side and cut into 1/4-inch rounds.
- Heat a large non-stick pan over medium-high.
- Meanwhile, pat steaks dry with paper towels. Season with salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks. Cook for 2-3 min per side, until browned. (NOTE: Steaks will finish cooking in step 4 .)
- Remove from heat and transfer steaks to an unlined baking sheet.
- Roast in the bottom of the oven 5-8 min or until cooked to desired doneness.**
- When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
- Carefully wipe the pan clean.
- Meanwhile, in a small bowl, combine mayo, garlic, half the vinegar, remaining tarragon, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) water. Season with salt and pepper.
- To a large bowl, whisk together remaining vinegar, 1/2 tbsp (1 tbsp) orange zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add arugula and spinach mix and cucumbers, then toss to combine.
- Thinly slice steak.
- Divide steaks, potato wedges and salad between plates.
- Spoon any steak juices from the pan over steak.
- Top salad with orange rounds, then sprinkle with salad topping mix.
- Serve tarragon aioli alongside for dipping.
