Striploin Steaks and Thyme Potato Wedges
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Striploin Steaks and Thyme Potato Wedges

Striploin Steaks and Thyme Potato Wedges

with Herbed Butter and Tomato Jam

Classic flavours shine in this date night feast! Learn tips and tricks for making golden, crispy oven fries to serve alongside Montreal-spiced steaks. Our DIY tomato jam is better than ketchup!

Ingredients: Russet potato • Striploin steak • Sugar snap peas • Tomatoes • Shallot • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Herb mix (parsley, thyme) • Brown sugar (cane sugar, molasses) • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard) • Garlic.

Allergens:
Mustard
Sulphites
Milk

The quantities provided above are averages only.

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

Preparation Time40 minutes
Cooking Time15 minutes
DifficultyMedium

Ingredients

serving amount

370 g

Striploin Steak

3 unit(s)

Russet Potato

14 g

Parsley and Thyme

1 unit(s)

Shallot

1 tbsp

Montreal Spice Blend

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

227 g

Sugar Snap Peas

1 unit(s)

Tomato

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 tbsp

Brown Sugar

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

2 unit(s)

Garlic, cloves

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

2.5 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories940 kcal
Fat42 g
Saturated Fat15 g
Carbohydrate88 g
Sugar16 g
Dietary Fiber10 g
Protein54 g
Cholesterol125 mg
Sodium1350 mg
Trans Fat1 g
Potassium2550 mg
Calcium175 mg
Iron11.5 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.

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Medium Pot
Small Bowl
Large Non-Stick Pan
Aluminum Foil

Cooking Steps

Prep and roast potato wedges
1
  • Cut potatoes into 1/2-inch wedges.
  • Add potatoes, half the thyme sprigs and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and half the Montreal Spice Blend. Toss to coat.
  • Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Prep
2
  • Meanwhile, trim snap peas.
  • Peel, then finely chop shallot.
  • Strip thyme leaves from remaining sprigs. Finely chop leaves.
  • Finely chop parsley. 
  • Peel, then mince or grate garlic.
  • Cut tomato into 1/4-inch pieces.
Make tomato jam
3
  • Heat a medium pot over medium heat. 
  • When hot, add 1/2 tbsp (1 tbsp) oil, then half the shallots and half the garlic. Season with salt and pepper. Cook, stirring often, until softened, 2-3 min.
  • Add tomatoes, brown sugar and vinegar. Cook, stirring often, until tomatoes break down and jam thickens, 5-8 min. (TIP: Use a fork to help break down the tomatoes.)
  • Remove from heat, then transfer to a small bowl. Place in the fridge to cool.
Cook steak
4
  • Meanwhile, heat a large non-stick pan over medium-high heat.
  • While the pan heats, pat steak dry with paper towels. Season with salt and remaining Montreal Spice Blend. 
  • When hot, add 1/2 tbsp (1 tbsp) oil, then steak. Sear until golden-brown, 1-2 min per side. 
  • Remove from heat. Transfer steak to an unlined baking sheet. Roast in the top of the oven until cooked to desired doneness, 5-8 min.**
  • Transfer steak to a cutting board. Cover loosely with foil to rest, 3-5 min.
Make herbed butter and cook snap peas
5
  • Meanwhile, combine 2 tbsp (4 tbsp) softened butter, remaining garlic, chopped thyme, half the parsley and 1/8 tsp (1/4 tsp) each salt and pepper in another small bowl. 
  • While steaks roast, reheat the same pan over medium-high. 
  • When hot, add 1/2 tbsp (1 tbsp) oil, then snap peas and remaining shallots. Season with salt and pepper. Cook, stirring often, until snap peas are tender, 3-4 min. 
  • Remove from heat, then cover to keep warm. 
Finish and serve
6
  • Thinly slice steak. 
  • Remove and discard thyme sprigs from potato wedges.
  • Divide steak, potato wedges and snap peas between plates. 
  • Dollop herbed butter over steaks. 
  • Sprinkle remaining parsley over top.
  • Serve tomato jam alongside for dipping. 
Modularity step (under step 4)
7

If you've opted for striploin steaks, cook in the same way the recipe instructs you to cook the sirloin steaks.