L’Artisan: Strip Loin Steak & Smoked Cheddar Penne Skillet
Nut-Topped Roasted Beet & Baby Greens Salad
Cooking time
20 minutes
Servings
2/4
Calories
1250 /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. Fan out ample juicy slices after a straightforward searing. On the side, add gourmet pen ’n’ cheese based on fresh pasta mingled with smoked cheddar and grated aged cheddar, broiled until it bubbles like a beaut. For a contrasting salad, dress roasted beets and baby greens in our honey-Dijon vinaigrette, with nuts and seeds for final crunch.
We will send you:
- 12.5oz Strip loin steak
- 200g Diced beets
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 25g Nuts & Seeds salad topper
- 225g Fresh penne rigate
- 60g Grated aged cheddar
- 1 Smoked cheddar slice
- 200ml Milk
- 18g Tangy Herbs blend (enriched wheat flour, salt, paprika, garlic, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives, mustard)
Contains: Eggs, Milk, Mustard, Soy, Cashews, 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
Total Fat
65 g
Saturated Fat
26 g
Sodium
2270 mg
Total Carb
96 g
Sugars
23 g
Protein
75 g
Fibre
8 g
Preparation
Roast the beets
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. On a lined sheet pan, toss the beets 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.
Start the skillet
Meanwhile, small-dice the smoked cheddar slice. 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 grated aged cheddar and ½ the smoked cheddar slice. 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.
Finish 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; stir well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Top with the remaining smoked cheddar slice. Transfer to the oven and broil, 2 to 3 min., until beginning to brown.
Make the salad & serve
In a large bowl, combine the 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.
