Grass-Fed Striploin Steak with Crispy Rösti
Kohlrabi-Apple Slaw & Garlic Butter
Cooking time
30 minutes
Servings
2/4
Calories
1000 /serving
Welcome to the everything steak plate. The golden-crisped edges on the rösti, a Swiss potato pancake, dunk into dill sour cream. Bright kohlrabi and apple slaw refreshes with every spritzy bite. And seared AAA striploin is melt-in-the-mouth tender, with garlic butter melting over top.
We will send you:
- 354g Grass-fed AAA striploin steak (Canadian-raised)
- 14g Dill
- 1 Kohlrabi
- 3 Celery stalks
- 1 Apple
- 450g Potatoes
- 15g Minced roasted garlic
- 30ml Apple cider vinegar
- 7g Honey
- 86ml Sour cream
Contains: Milk • Sulphites
You will need:
Grater
Medium pan
Oil
Peeler
Salt & pepper (S&P)
Whisk
4 or 8 tbsp Butter
Small oven-safe pan
Total Fat
61 g
Saturated Fat
25 g
Sodium
420 mg
Total Carb
68 g
Sugars
18 g
Protein
49 g
Fibre
10 g
Preparation
Make the rösti
- Preheat the oven to 450°F.
- Peel and grate the potatoes. Using a paper towel, squeeze out any excess liquid; season generously with S&P.
- In a small, oven-safe pan, heat 2 tbsp butter (double for 4 portions) on medium-high.
- Add the potatoes, lightly pressing down, transfer to the oven and roast, carefully flipping halfway, 20 to 25 min., until tender and browned.
Mise en place
- Meanwhile, thinly slice the celery crosswise on an angle.
- Peel and cut the kohlrabi into matchsticks (or halve and thinly slice).
- Core and cut the apple into matchsticks (or halve, core and thinly-slice); toss with a splash of the vinegar to prevent browning.
- Pick the dill fronds off the stems; roughly chop the fronds.
- Place 2 tbsp butter (double for 4 portions) in a small bowl to soften.
Cook the steak
- Pat the steak dry; season with 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 (to ensure a consistent temperature throughout, turn over at least twice).
- Transfer to a cutting board and let rest before slicing.
Make the garlic butter & dill sour cream
- Meanwhile, to the bowl of softened butter, add the garlic and S&P; stir well.
- In a second small bowl, combine the sour cream, ½ the dill and S&P.
Make the slaw
- In a second medium bowl, whisk the honey, remaining vinegar and 2 tbsp oil (double for 4 portions).
- Add the kohlrabi, apple, celery, remaining dill and S&P; toss well.
Finish & serve
- Transfer the rösti to a cutting board and quarter.
- Divide the rösti, steak and slaw between your plates.
- Top the steak with the garlic butter.
- Serve the dill sour cream on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
