Grass-Fed AAA Strip Loin Steak with Smoked Cheddar Gemelli Skillet
Nut-topped Roasted Chioggia Beet Salad
Cooking time
25 minutes
Servings
2/4
Calories
1430 /serving
This is steak night at the height of chic comfort. Cut from Canada AAA beef, our strip loin serves two savvy diners in style, as you fan out ample juicy slices after a straightforward searing. On the side, there’s gourmet gem ’n’ cheese based on fresh pasta mingled with two kinds of cheddar (smoked and aged), and broiled until it bubbles like a beaut. For a contrasting salad, you’ll roast chioggia beets and toss them with lettuce, baby greens and our honey-Dijon vinaigrette, adding nuts and seeds for final crunch.
We will send you:
- 12.5oz Grass-fed AAA strip loin steak (Canadian-raised)
- 450g Beets
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 25g Nuts & Seeds salad topper
- 225g Fresh gemelli
- 60g Grated aged cheddar
- 2 Smoked cheddar slices
- 200ml Milk
- 1 Head of Boston lettuce
- 18g Tangy Herbs blend (enriched wheat flour, salt, paprika, garlic, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives, mustard)
Contains: Cashews, Eggs, Milk, Mustard, Soy, Wheat
You will need:
Medium pot
Medium oven-safe pan
Medium pan
Strainer
Whisk
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Peeler
Total Fat
76 g
Saturated Fat
29 g
Sodium
2430 mg
Total Carb
111 g
Sugars
32 g
Protein
80 g
Fibre
11 g
Preparation
Roast the beets
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and medium-dice the beets. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 15 to 18 min., until tender.
Cook the steak
Meanwhile, pat the steak dry with paper towel; season with ½ the remaining spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the steak* and cook, 3 to 5 min. per side, until cooked as desired. Transfer to a cutting board, cover and let rest for at least 5 min. before slicing against the grain.
Make the sauce
Meanwhile, small-dice the smoked cheddar. In a medium, oven-safe pan, heat 2 tbsp butter (double for 4 portions) on medium. Add the remaining spices and cook, stirring frequently, 1 to 2 min., until a paste forms. Add the milk and cook, whisking constantly, 3 to 5 min., until thickened; season with S&P. Add the aged cheddar and ½ the smoked cheddar. Cook, stirring frequently, 30 sec. to 1 min., until the cheese is melted and smooth.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 3 to 6 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the skillet
When the beets are tender, remove from the oven and switch the oven to broil. To the pan of sauce, add the pasta and ½ the reserved cooking water; toss well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Top with the remaining smoked cheddar. Transfer to the oven and broil, 2 to 3 min., until beginning to brown.
Make the salad & serve
Roughly chop the lettuce. In a large bowl, combine the lettuce, baby greens, beets, salad topper and vinaigrette. Divide the skillet, steak and salad between your plates. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
