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.


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

Preparation Time40 minutes
Cooking Time


serving amount

370 g

Striploin Steak

460 g

Russet Potato

113 g

Baby Tomatoes

170 g

Green Beans

7 g


113 mL


(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


0.13 tsp


¼ tsp



Nutrition Values

Calories1000 kcal
Fat62 g
Saturated Fat32 g
Carbohydrate57 g
Sugar8 g
Dietary Fiber5 g
Protein52 g
Cholesterol235 mg
Sodium650 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.


Large Pot
Potato Masher
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Aluminum Foil
Small Bowl
Measuring Cups


Prep and cook potatoes

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(1/2 tsp) garlic salt and 2 tbsp(4 tbsp) butter into potatoes until smooth. Season with pepper, to taste. Remove from heat, then cover to keep warm.


Meanwhile, carefully pierce tomatoes with a fork.Trim snap peas.

Cook steak

Pat steak dry with paper towels. Season with pepper and 1/4 tsp(1/2 tsp) garlic salt.Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp (2 tbsp) oil, 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

While steak rests, reheat the same pan over medium. When hot, add 1 tbsp(2 tbsp) butter, then swirl the pan to melt. Add snap peas. Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper.Transfer snap peas to a plate, cover to keep warm.Add 1/2 tbsp (1 tbsp) oil, 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

Reheat the same pan over medium.When hot, add cream cheese and 2 tbsp (4 tbsp) water. 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

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