Striploin Steak and Pan Sauce
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Striploin Steak and Pan Sauce

Striploin Steak and Pan Sauce

with Garlic Mashed Sweet Potatoes and Creamed Spinach

See you at the steakhouse? No! See you at the supper table! In this recipe, striploin steak sings beside traditional sides like creamed spinach and garlic smashed potatoes. To really hit a home run, we've also included a delectable, savoury pan sauce.


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

Preparation Time35 minutes
Cooking Time


serving amount

370 g

Striploin Steak

340 g

Sweet Potato

50 g


3 unit

Garlic, cloves

1 tbsp

Dijon Mustard

(Contains Mustard)

7 g


56 mL


(Contains Milk)

227 g

Baby Spinach

1 tbsp

Montreal Spice Blend

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

2 unit

Beef Broth Concentrate

43 g

Cream Cheese

(Contains Milk)

Not included in your delivery

¼ cup


(Contains Milk)

4 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


0.13 tsp


0.06 tsp



Nutrition Values

Calories960 kcal
Fat57 g
Saturated Fat30 g
Carbohydrate57 g
Sugar14 g
Dietary Fiber10 g
Protein54 g
Cholesterol210 mg
Sodium1510 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
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Aluminum Foil
Measuring Cups
Potato Masher


Prep and cook potatoes

Before starting, preheat the broiler to high. Wash and dry all produce. Peel, then cut sweet potatoes into 1-inch pieces.Add sweet 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 sweet potatoes to the same pot, off heat.


Meanwhile, peel, then finely chop shallot.Peel, then mince or grate garlic.Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!) Thinly slice chives.

Cook steak

Heat a large non-stick pan over medium-high heat. Meanwhile, pat steak dry with paper towels. Season with salt and 2 tsp (4 tsp) Montreal Steak Spice. When the pan is hot, add 1 tbsp (2 tbsp) oil, then steak. Sear until golden-brown, 1-2 min per side.Remove the pan from heat, then transfer steak to an unlined baking sheet. Broil in the middle of the oven until cooked to desired doneness, 5-8 min.**Transfer steak to a cutting board. Loosely cover with foil and set aside to rest for 5 min.

Make creamed spinach

Meanwhile, heat another large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) butter, then half the shallots and half the garlic. Cook, stirring often, until fragrant, 1 min. Sprinkle 1 tsp (2 tsp) Cream Sauce Spice Blend over top. Stir to coat. Add cream cheese, half the Dijon, remaining Montreal Steak Spice and 1/4 cup (1/2 cup) milk. Cook, stirring often, until thickened, 2-3 min.Add spinach. Cook, stirring often, until spinach wilts and any water is absorbed, 3-5 min. Remove from heat.

Make pan sauce

Meanwhile, reheat the same pan (from step 3) over medium. When hot, add 1 tbsp (2 tbsp) butter, then remaining shallots. Cook, stirring often, until tender, 2-3 min. Sprinkle remaining Cream Sauce Spice Blend over shallots. Cook, stirring often, until coated, 30 sec.Whisk in 3/4 cup (1 1/4 cups) water, then broth concentrates and remaining Dijon. Bring to a simmer. Simmer, whisking often, until sauce thickens slightly, 2-4 min.

Finish and serve

Mash cream, remaining garlic and 2 tbsp (4 tbsp) butter into sweet potatoes until slightly smashed. (NOTE: Smashed potatoes will still have a few chunks!) Add half the chives, season with salt and pepper, to taste, then stir to combine.Stir any steak juices from the cutting board into pan sauce. Thinly slice steak.Divide steak, smashed potatoes and creamed spinach between plates. Spoon pan sauce over steak. Sprinkle remaining chives over top.