Double Striploin Steak and Creamy Chive Sauce
with Balsamic Tomatoes
Ingredients: Striploin steak • Yellow potato • Sugar snap peas • Baby tomatoes • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Chives • Garlic salt (salt, garlic powder, silicon dioxide).
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
740 g
Striploin Steak
350 g
Yellow Potato
113 g
Sugar Snap Peas
113 g
Baby Tomatoes
7 g
Chives
113 mL
Cream
(Contains: Milk)
1 unit(s)
Cream Cheese
(Contains: Milk)
1 tbsp
Balsamic Glaze
(Contains: Sulphites May contain traces of: Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)
2 g
Garlic Salt
(May contain traces of: Milk, Mustard, Sesame, Wheat, Soy, Sulphites, Tree nuts, Triticale, Peanuts)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
3 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1-inch pieces.
- Finely chop chives.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Roughly mash half the cream, half the chives, 1/4 tsp (1/2 tsp) garlic salt and 2 tbsp (4 tbsp) butter into potatoes. Season with pepper.
- Remove from heat, then cover to keep warm.
- Meanwhile, carefully pierce tomatoes with a fork.
- Trim snap peas.
- 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.
- When hot, add 1 tbsp (2 tbsp) oil, then steak. Cook for 1-2 min per side, until browned. Don't crowd the pan; cook in batches, if needed.
- Remove from heat and transfer steak to an unlined baking sheet.
- Roast in the middle of the oven for 4-6 min or until cooked to desired doneness.**
- When steak is 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.
- 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 for 3-4 min, stirring often, until tender-crisp. Season with salt and pepper.
- Transfer to a plate, cover to keep warm.
- To the same pan, add 1/2 tbsp (1 tbsp) oil, then tomatoes. Cook for 2-3 min, stirring occasionally, until tomatoes begin to burst. Remove from heat.
- In a small bowl, add tomatoes and half the balsamic glaze (use all for 4 servings), then toss to coat.
- Reheat the same pan over medium.
- When hot, add cream cheese and 2 tbsp (4 tbsp) water. Whisk together for 1-2 min, until cream cheese melts.
- Once cream cheese has melted, add remaining cream and remaining chives. Cook for 1-2 min, stirring constantly, until sauce thickens slightly. Season with salt and pepper.
- 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 tomatoes.
If you've opted for double steak, cook in the same way the recipe instructs you to cook the regular portion of steak. Work in batches, if necessary.
