Argentinian-Style Blackened Grass-Fed Beef Tenderloin Steaks
with Salsa Criolla, Roasted Broccolini & Batata
Cooking time
25 minutes
Servings
2/4
Calories
600 /serving
Enlist a kitchen partner for South American steak night. Together, you’ll stir up a salsa criolla to complement the seared beef: lime, capers and pepper, super-charged with bold fresh herbs. From the oven, pull sweet potatoes (batata in local parlance) and slender broccolini, roasted in chimichurri spices.
We will send you:
- 311g Grass-fed AAA beef tenderloin steaks (Canadian-raised)
- 450g Sweet potatoes
- 1 Lime
- 14g Herb medley (parsley, mint, cilantro)
- 1 Sweet pepper
- 1 Shallot (or onion)
- 1 Bunch of broccolini
- 10g Capers
- 8g Onions & Onwards spices (onion, salt, garlic, paprika, chili, parsley, basil, bay leaves, canola oil)
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Zester
Total Fat
19 g
Saturated Fat
5 g
Sodium
770 mg
Total Carb
67 g
Sugars
18 g
Protein
43 g
Fibre
13 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Remove the stem ends of the broccolini. In a medium bowl, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Medium-dice the sweet potatoes.
- On a lined sheet pan, toss the sweet potatoes with a drizzle of oil, ½ the remaining spices and S&P.
- Roast, 10 min., until partially cooked.
- Flip and add the broccolini. Roast, flipping halfway, 14 to 16 min., until the vegetables are tender.
Mise en place
- Meanwhile, zest and juice the lime.
- Halve, core and small-dice the sweet pepper.
- Halve, peel and mince the shallot.
- Roughly chop the capers.
- Roughly chop the parsley and cilantro leaves and stems.
- Pick the mint leaves off the stems; roughly chop the leaves.
- Combine the herbs in a small bowl.
- In a second small bowl, combine the lime juice, lime zest, capers, shallot and S&P.
Cook the steaks
- Pat the steaks dry; season with the remaining spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the steaks* and cook, 2 to 3 min. per side, until cooked as desired.
- Transfer to a cutting board and let rest before slicing.
Make the salsa criolla
- Meanwhile, to the bowl of lime juice and shallot, add the herbs, sweet pepper, a drizzle of oil and S&P; stir well.
Plate your dish
- Divide the steaks and vegetables between your plates.
- Spoon the salsa criolla over. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
