Striploin Steaks and Herb Butter
with Creamy Sweet Potato Mash and Maple-Dijon Bacon Broccolini
These striploin steaks are smothered in herb butter for a sumptuous flavour boost, but there's so much more to tonight's meal. The mash is super creamy, and the broccolini is taken to a new level with bacon and a maple-Dijon sauce.
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
370 g
Striploin Steak
100 g
Bacon Strips
2 unit(s)
Sweet Potato
170 g
Broccolini
2 unit(s)
Cream Cheese
(Contains: Milk)
1 unit(s)
Garlic, cloves
7 g
Chives
½ tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Maple Syrup
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
3 tbsp
Milk*
(Contains: Milk)
3 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Cut bacon crosswise into 1/4-inch strips.
- Add bacon to a dry, large non-stick pan. Cook over medium heat, stirring occasionally, until bacon is golden-brown and starts to crisp, 7-9 min.**
- Remove the pan from heat.
- Using a slotted spoon, transfer bacon to a paper towel-lined plate, reserving bacon fat in the pan.
- Peel, then cut 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-high. Simmer uncovered until fork-tender, 10-12 min.
- Drain and return sweet potatoes to the same pot, off heat.
- Mash cream cheese, 1 tbsp (2 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until creamy.
- Meanwhile, combine half the maple syrup (use all for 4 ppl), half the Dijon (use all for 4 ppl) and 1 tsp (2 tsp) vinegar in a small bowl.
- Thinly slice chives.
- Peel, then mince or grate garlic.
- Trim and discard bottom of broccolini.
- Add 1 tbsp (2 tbsp) chives and 1 tbsp (2 tbsp) softened butter to another small bowl. Season with a pinch of salt, then mash with a fork until combined. Set aside.
- Return the pan with reserved bacon fat to medium-high.
- While the pan heats, pat striploin steaks dry with paper towels. Season with salt and pepper.
- When the pan is hot, add steaks. Sear until golden-brown, 1-2 min per side.
- Remove from heat. Transfer steaks to an unlined baking sheet.
- Broil in the top of the oven until cooked to desired doneness, 4-6 min.**
- Transfer steaks to a clean cutting board. Set aside to rest for 2-3 min.
- Carefully wipe the pan clean.
- Meanwhile, add broccolini and 1/3 cup (2/3 cup) water to the same pan, then season with salt. Bring to a simmer.
- Once simmering, cook, stirring occasionally, until water evaporates, 4-5 min.
- Reduce heat to medium, then add 1 tbsp (2 tbsp) butter. Stir until butter melts.
- Add garlic and bacon. Cook, stirring often, until fragrant, 1 min.
- Remove from heat. Add maple-Dijon sauce. Stir until brocolinni is coated. Season with salt and pepper, to taste.
- Thinly slice steaks.
- Stir half the remaining chives into mashed potatoes.
- Divide mash, steaks and broccolini between plates.
- Dollop herb butter over steaks. Sprinkle remaining chives over top.
If you've opted for striploin steak, cook it in the same way the recipe instructs you to cook the sirloin steak.**
