Pan-Seared Double Striploin 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: Striploin steak • Russet potato • Orange • 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).
Ingredients
740 g
Striploin Steak
2 unit(s)
Russet Potato
1 unit(s)
Orange
1 unit(s)
Mini Cucumber
56 g
Arugula and Spinach Mix
7 g
Tarragon
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
28 g
Salad Topping Mix
(Contains: Soy May be present: Peanuts, Milk, Egg, Sulphites, Sesame, Tree nuts, Gluten, Mustard)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
1 unit(s)
Garlic, cloves
1 g
Truffle Sea Salt
(May be present: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
¾ tsp
Sugar*
3 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Cooking Steps
- 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. (NOTE: Sear in batches, if necessary.) Cook for 2-3 min per side, until browned.
- 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 to a large bowl. Season with salt and pepper.
- Add arugula-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 top the steak.
- Top salad with orange rounds, then sprinkle with salad topping mix.
- Serve tarragon aioli alongside for dipping.
If you've opted for double striploin steak, cook in the same way the recipe instructs you to cook sirloin steak. Sear in batches, if necessary.
