Striploin Steak and Asparagus Platter
with Roasted Sweet Potatoes and Garlic Bread
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
370 g
Striploin 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: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy, May contain traces of allergens, Egg, Mustard)
2 unit(s)
Sour Cream
(Contains: Milk)
1 tbsp
Montreal Spice Blend
(Contains: May contain traces of allergens, Mustard, Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
4 tbsp
Garlic Spread
(Contains: Sulphites, Milk, May contain traces of allergens, Soy)
Not included in your delivery
2.5 tbsp
Oil*
½ tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
- Meanwhile, trim and discard bottom 1 inch from asparagus.
- Thinly slice chives.
- Strip tarragon leaves from stems, then finely chop leaves.
- Core, then cut 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.
- Meanwhile, pat steak 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 steak. 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.**
- 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.
- 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.
- 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.)
If you've opted for striploin steak, cook it in the same way the recipe instructs you to cook the sirloin steak.
