Steak and Asparagus Platter
with Roasted Sweet Potatoes and Garlic Bread4.5(28)
Calories
:
1230 kcalProtein
:
47g proteinTotal
:
40 minutesDifficulty
:
MediumNew
Allergens:
- Barley
- Wheat
- Egg
- Mustard
- Milk
- Sulphites
- Soy
- Sulphites
- Wheat
- Mustard
- Crustaceans
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Tree nuts
- Peanuts
This shareable platter turns regular steak and potatoes into a party! Do you have picky eaters at your table? Leave the tarragon out of the creamy herb sauce, then just sprinkle over the plates for anyone who loves it!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
285 g
Top Sirloin Steak
2 unit(s)
Sandwich Bun
(Contains: Barley, Wheat)
2 unit(s)
Sweet Potato
227 g
Asparagus
1 unit(s)
Tomato
227 g
Baby Heirloom Tomatoes
14 g
Chives
7 g
Tarragon
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
2 unit(s)
Sour Cream
(Contains: Milk)
1 tbsp
Montreal Spice Blend
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
4 tbsp
Garlic Spread
(Contains: Soy May be present: Sulphites, Milk)
Not included in your delivery
2.5 tbsp
Oil*
½ tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories1230 kcal
Fat74 g
Saturated Fat17 g
Carbohydrate95 g
Sugar16 g
Dietary Fiber12 g
Protein47 g
Cholesterol120 mg
Sodium2440 mg
Trans Fat0.5 g
Potassium1850 mg
Calcium225 mg
Iron10 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
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Large Non-Stick Pan
•Whisk
•Medium Bowl
Cooking Steps
1
- Peel, then cut sweet potatoes into 1-inch pieces.
- Add sweet potatoes and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 17-20 min.
2
- Meanwhile, trim and discard bottom 1 inch from asparagus.
- Thinly slice chives.
- Strip tarragon leaves from stems, then finely chop leaves.
- Core, then cut beefsteak tomato into 1/2-inch wedges.
- Halve baby tomatoes.
- Add asparagus, 1/2 tbsp (1 tbsp) oil and half the Montreal Spice Blend to one side of an unlined baking sheet. Season with salt, then toss to coat. Arrange in a single layer.
3
- Meanwhile, pat steaks dry with paper towels. Season with salt and remaining Montreal Spice Blend.
- Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then steaks. Sear until brown, 1-2 min per side.
- Remove from heat, then transfer to other side of baking sheet with asparagus. Carefully wipe pan clean.
- Roast in the middle of the oven until asparagus is tender-crisp and steak is cooked to desired doneness, 7-12 min.**
4
- Meanwhile, add 2 tsp (4 tsp) vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add all tomatoes, then gently toss to coat.
- Add sour cream, mayo, remaining vinegar, half the chives, half the tarragon and 1/4 tsp (1/2 tsp) sugar to another medium bowl. Season with salt and pepper, then stir to combine.
5
- Reheat the same pan (from step 3) over medium.
- Meanwhile, halve buns. Spread half the garlic spread onto cut sides.
- Add buns to pan, cut-sides down. Toast until garlic spread melts and buns are toasted, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)
- Flip buns and toast on other side, 1-2 min. Transfer to a plate.
6
- Dollop remaining garlic spread over sweet potatoes. Toss to coat.
- Thinly slice steak.
- Divide steak, asparagus and sweet potatoes between plates.
- Sprinkle remaining chives and as much remaining tarragon over top, as desired.
- Using a slotted spoon, transfer marinated tomatoes to plates. Drizzle some creamy herb sauce over tomatoes.
- Serve garlic bread and remaining herb sauce alongside. (TIP: Leftover sauce will last in the fridge for up to 3 days.)
