Zesty Garlic Striploin Steak and BLT Salad
with Buttery Chive-Horseradish Sauce
Juicy steak, fresh salad, savoury potato wedges and a rich, faux hollandaise sauce... It's giving full-on restaurant-quality vibes, without the hassle of having to leave your own kitchen!
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.
Ingredients
370 g
Striploin Steak
100 g
Bacon Strips
3 unit(s)
Sweet Potato
113 g
Arugula and Spinach Mix
113 g
Baby Heirloom Tomatoes
7 g
Chives
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
2 tbsp
Creamy Horseradish Sauce
(Contains Egg, Mustard, Sulphites May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Milk)
1.5 tbsp
White Wine Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Sugar*
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Line a baking sheet with parchment paper.
- Cut potatoes into 1/2-inch wedges.
- Add potatoes, half the Zesty Garlic Blend and 1 tbsp (2 tbsp) oil to prepared baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
- Heat a large non-stick pan over medium heat.
- While pan heats, cut bacon into 1/2-inch pieces.
- When hot, add bacon. Cook, flipping occasionally, until crispy, 5-8 min.**
- Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.
- Reserve fat in pan.
- Halve tomatoes.
- Thinly slice chives.
- Add 1 tbsp (2 tbsp) vinegar, 1 tbsp (2 tbsp) oil, and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then stir to combine. Add tomatoes, then toss to coat.
- Heat the same pan from step 2 over medium-high.
- While pan heats, pat steak dry with paper towels. Season with remaining Zesty Garlic Blend, salt and pepper.
- When hot, add steak. Sear until golden-brown,1-2 per side. (NOTE: Steaks will finish cooking in oven.)
- Remove from heat and transfer steak to an unlined baking sheet.
- Cook in the bottom of the oven until cooked to desired doneness, 5-9 min.**
- While steak cooks, heat 2 tbsp (4 tbsp) butter in the microwave until melted, 30 sec. Cool butter for 2 min.
- Add mayo, creamy horseradish sauce, half the chives and 1/2 tbsp (1 tbsp) vinegar to a medium bowl. Whisk to combine.
- Slowly add cooled butter, whisking to combine. Season with salt and pepper.
- When steak is done, transfer to a plate. Loosely cover with foil and set aside to rest, 2-3 min.
- Add bacon and spinach and arugula mix to bowl with tomatoes. Toss to coat.
- Thinly slice steak, then drizzle half the buttery chive-horseradish sauce over top.
- Divide potatoes, steak and salad between plates.
- Sprinkle remaining chives over potatoes and steak.
- Serve remaining buttery chive-horseradish sauce alongside for dipping.
If you've opted for striploin steaks, prep and cook in the same way the recipe instructs you to prep and cook the sirloin steaks.
