Striploin Steak and Red-Eye Gravy
with Mash and Roasted Veggies
Bold, robust and satisfying: This dinner has it all! Roasted veggies and tender striploin steak are served over creamy mash. The gravy, flavoured with bacon and coffee, is the sauce you didn't know you needed!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 g
Striploin Steak
1 unit(s)
Beef Broth Concentrate
1 unit(s)
Espresso Powder
400 g
Yellow Potato
113 g
Corn Kernels
227 g
Broccoli, florets
50 g
Shallot
2 unit(s)
Garlic, cloves
160 g
Sweet Bell Pepper
1 tbsp
All-Purpose Flour
(Contains Wheat)
100 g
Bacon Strips
56 mL
Cream
(Contains Milk)
Not included in your delivery
2.5 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
0.13 tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Cut potatoes into 1-inch pieces. 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.
Meanwhile, halve, then peel and cut shallot into 1/4-inch pieces.Peel garlic cloves.Core, then cut pepper into 1/2-inch pieces.Cut broccoli into bite-sized pieces.Set aside 1 tbsp (2 tbsp) cream. (NOTE: This will be for your gravy!)Cut bacon into 1/2-inch pieces.
Meanwhile, add broccoli, peppers, corn and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the top of the oven, flipping once halfway through, 10-12 min. After flipping veggies, add garlic cloves and half the shallots to the baking sheet. Return to the oven. Continue roasting until fragrant and veggies are cooked through, 10-12 min.
Meanwhile, pat steak dry with paper towels, then season with salt and pepper.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 another unlined baking sheet. Roast in the middle of the oven until cooked to desired doneness, 5-8 min.**When steak are done, transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
Reheat the same pan over medium-high. When hot, add bacon and 2 tbsp (4 tbsp) water. Cook, flipping occasionally, until crispy, 6-9 min.** Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. (NOTE: Reserve bacon fat in the pan.)Reduce heat to medium, then add remaining shallots to the pan with bacon fat. Cook, stirring often, until soft, 1 min. Sprinkle over flour. Cook, stirring constantly, until shallots are covered, 1 min. Add any resting steak juices from the plate, 1 cup (2 cups) water, 1/2 tbsp (1 tbsp) butter, 1 tbsp (2 tbsp) cream, broth concentrate and espresso powder. Cook, stirring often, until thickened slightly, 3-4 min. Season with 1/8 tsp (1/4 tsp) sugar, salt and pepper.
Meanwhile, roughly mash roasted garlic cloves, remaining cream and 2 tbsp (4 tbsp) butter into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste. Thinly slice steak. Divide smashed potatoes and veggies between plates. Sprinkle bacon over veggies.Top potatoes with steak, then spoon over gravy.
