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Striploin Steak and Creamy Chive Sauce
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Striploin Steak and Creamy Chive Sauce

Striploin Steak and Creamy Chive Sauce

with Balsamic Burst Tomatoes

In the mood for a luxe steak dinner? Look no further! Tender striploin steak is smothered in a rich and creamy chive sauce and topped with balsamic burst tomatoes. Herbed mashed potatoes add flair and balance to tie everything together.

Allergens:
Milk
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
DifficultyMedium

Ingredients

serving amount

370 g

Striploin Steak

460 g

Russet Potato

113 g

Baby Tomatoes

170 g

Green Beans

7 g

Chives

113 mL

Cream

(Contains Milk)

43 g

Cream Cheese

(Contains Milk)

1 tbsp

Balsamic Glaze

(Contains Sulphites)

½ tsp

Garlic Salt

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp

Oil*

0.13 tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories1000 kcal
Fat62 g
Saturated Fat32 g
Carbohydrate58 g
Sugar9 g
Dietary Fiber6 g
Protein52 g
Cholesterol235 mg
Sodium660 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
Potato Masher
Peeler
Colander
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Aluminum Foil
Small Bowl
Measuring Cups
Whisk

Instructions

Prep and cook potatoes
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Finely chop chives. 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. Drain and return potatoes to the same pot, off heat. Mash half the cream, half the chives, 1/4 tsp garlic salt and 2 tbsp butter (dbl both for 4 ppl) into potatoes until smooth. Season with pepper, to taste. Remove from heat, then cover to keep warm.

Prep
2

Meanwhile, carefully pierce tomatoes with a fork. Trim green beans.

Cook steak
3

Pat steak dry with paper towels. Season with pepper and 1/4 tsp garlic salt (dbl for 4 ppl).Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then steak. Sear until golden-brown, 2-3 min per side. Remove from heat and transfer steak to an unlined baking sheet. Roast in the middle of the oven until cooked to desired doneness, 4-6 min.**When steak is done, transfer to a separate cutting board. Loosely cover with foil and set aside to rest for 5 min. Carefully wipe the pan clean.

Cook veggies
4

While steak rests, reheat the same pan over medium. When hot, add green beans and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until water evaporates, 4-6 min. Add 1 tbsp butter (dbl for 4 ppl). Cook, stirring often, until butter melts and green beans are tender-crisp, 1 min. Season with salt and pepper, to taste. Transfer green beans to a plate, then cover to keep warm. Add 1/2 tbsp oil (dbl for 4 ppl), then tomatoes to the same pan. Cook, stirring occasionally, until tomatoes begin to burst, 2-3 min. Transfer tomatoes to a small bowl. Add half the balsamic glaze (use all for 4 ppl), then toss to coat.

Make sauce
5

Reheat the same pan over medium. When hot, add cream cheese and 2 tbsp water (dbl for 4 ppl). Whisk together, until cream cheese melts, 1-2 min. Once cream cheese has melted, add remaining cream and remaining chives. Cook, stirring constantly, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste.

Finish and serve
6

Thinly slice steak. Divide steak, mashed potatoes and green beans between plates. Drizzle any steak juices from the cutting board over steak. Spoon creamy chive sauce over steak, then top with balsamic burst tomatoes.