Grass-Fed AAA Striploin Steak
with Za’atar Potatoes, Radicchio & Date Salad
Cooking time
30 minutes
Servings
2/4
Calories
1000 /serving
Some meals really steak in your mind! This sumptuous spread features slices of divine AAA striploin, dipped into roasted garlic aioli. Za’atar baby potatoes, carrots and pearl onions bronze in the oven. A chef-worthy salad juxtaposes the sweetness of medjool dates with the bitterness of radicchio.
We will send you:
- 354g Grass-fed AAA striploin steak (Canadian-raised)
- 1 Radicchio
- 450g Baby potatoes
- 2 Medjool dates
- 60g Pearl onions (or cipollini onions)
- 200g Multicoloured Nantes carrots
- 2 Garlic cloves
- 15g Minced roasted garlic
- 60ml Apple-tahini vinaigrette
- 60ml Mayonnaise
- 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Eggs • Sesame • Soy • Sulphites
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
2 Sheet pans
Total Fat
57 g
Saturated Fat
9 g
Sodium
730 mg
Total Carb
78 g
Sugars
24 g
Protein
50 g
Fibre
12 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring and adding ¾ of the za’atar halfway, 20 to 25 min., until browned and tender.
Roast the carrots & onions
- Meanwhile, mince the garlic cloves.
- Halve and peel the onions, discarding the root ends.
- Quarter the carrots lengthwise.
- On a second lined sheet pan, separately toss the carrots and onions with a drizzle of oil and S&P.
- Roast, flipping halfway, 18 to 22 min., until tender.
- In the last 5 min., add the minced garlic cloves. Allow to cool slightly.
Cook the steak
- Meanwhile, pat the steak dry; season with the remaining za’atar and S&P.
- In a large 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 before slicing.
Mise en place
- Meanwhile, remove the root end of the radicchio; quarter lengthwise and tear into bite-size pieces.
- Pit and thinly slice the dates.
- In a small bowl, make the aioli by combining the roasted garlic, mayo and S&P.
Make the salad
- In a large bowl, combine the radicchio, dates, onions, vinaigrette and S&P.
Plate your dish
- Divide the steak, potatoes, carrots and salad between your plates.
- Serve the aioli on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
