Striploin Steak and Sun-Dried Tomato Cream Sauce
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Striploin Steak and Sun-Dried Tomato Cream Sauce

Striploin Steak and Sun-Dried Tomato Cream Sauce

with Roasted Potatoes and Walnut-Topped Snap Peas

Break out the fine china to feast tonight! Tender steak is topped with a creamy and umami-rich sun-dried tomato cream sauce in this lick-the-plate-clean dish. Walnuts, Parmesan and snap peas make the perfect trio to balance out this luxe meal.


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

Preparation Time45 minutes
Cooking Time10 minutes


serving amount

370 g

Striploin Steak

350 g

Yellow Potato

227 g

Sugar Snap Peas

7 g


1 unit(s)

Garlic, cloves

28 g

Walnuts, chopped

(Contains Walnuts)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

56 mL


(Contains Milk)

¼ cup

Sun-Dried Tomato Pesto

(Contains Sulphites, Milk May contain Soy, Sulphites)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

0.13 tsp


2.5 tbsp


1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp



Nutrition Values

Calories1010 kcal
Fat66 g
Saturated Fat22 g
Carbohydrate47 g
Sugar8 g
Dietary Fiber7 g
Protein55 g
Cholesterol155 mg
Sodium1270 mg
Trans Fat1 g
Potassium1750 mg
Calcium225 mg
Iron11 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.


Parchment Paper
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Aluminum Foil


Prep and roast potatoes
  • Cut potatoes into 1/2-inch wedges.
  • Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets with 1 tbsp oil per sheet.)
  • Season with pepper and half the garlic salt, then toss to coat.
  • Roast in the top of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the top and bottom of the oven, rotating sheets halfway through.)
Toast walnuts
  • Meanwhile, heat a large non-stick pan over medium heat.
  • When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on walnuts so they don't burn!)
  • Remove from heat. Transfer walnuts to a plate.
  • Carefully wipe the pan clean.
Sear and roast steak
  • Pat steak dry with paper towels. Season with pepper and remaining garlic salt.
  • Reheat the same pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) oil, then steak. Sear until golden-brown, 2-4 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, 5-8 min.**
  • When done, transfer steak to a cutting board to rest, 5 min. Loosely cover with foil.
Cook snap peas
  • Meanwhile, trim snap peas.
  • Peel, then mince or grate garlic.
  • Reheat the same pan over medium-high.
  • 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.
  • Add half the garlic. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper, to taste.
  • Remove from heat, then add half the Parmesan. Toss to combine.
  • Transfer to a plate and set aside.
Make sauce
  • Meanwhile, finely chop parsley.
  • Reheat the same pan over medium.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then remaining garlic. Cook, stirring often, until fragrant, 30 sec.
  • Add cream, pesto and remaining Parmesan. 
  • Cook, stirring occasionally, until sauce thickens slightly and Parmesan melts,
  • 1-2 min. Season with salt and pepper.
  • Remove from heat, then stir in half the parsley and any steak resting juices from the baking sheet.
Finish and serve
  • Thinly slice steak.
  • Divide steak, potatoes and snap peas between plates. Top snap peas with walnuts.
  • Spoon sauce over steak, then sprinkle with remaining parsley.
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