L’Artisan: Teriyaki-Glazed Strip Loin Steak for Two
over Gingery Sweet Potato Mash with Asian Pear Salad
Cooking time
25 minutes
Servings
2/4
Calories
810 /serving
Have steak, will travel! On this trip, you’re packing an impressive Canada AAA strip loin for two, sprinkled with our Mellow Sesame spice mix. Along the way, you’ll pick up amazing flavours from a buttery teriyaki glaze. Serve the beef in mouth-watering slices over mashed sweet potatoes prickled with ginger, alongside a just-tender helping of pan-cooked Asian greens. Create some savvy culinary contrast with a side salad of Asian pear cut into crisp matchsticks and showered with rice vinegar for sass.
We will send you:
- 12.5oz Strip loin steak
- 450g Sweet potatoes
- 225g Asian greens (yu choy or gai lan)
- 15ml Ginger paste
- 2 Scallions
- 1 Asian pear
- 30ml Rice vinegar
- 60ml Teriyaki glaze
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Milk, Sesame, Soy, Wheat
You will need:
Medium pot
2 Large pans
Strainer
Peeler
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
38 g
Saturated Fat
17 g
Sodium
2160 mg
Total Carb
76 g
Sugars
28 g
Protein
48 g
Fibre
12 g
Preparation
Make the mash
Bring a medium pot of salted water to a boil. Peel and medium-dice the sweet potatoes. Boil, 14 to 16 min., until very tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add 1 tbsp butter (double for 4 portions) and ½ the ginger. Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm.
Mise en place
Meanwhile, remove the bottom ½ inch of the yu choy stems; cut into 1-inch pieces. Core and cut the pear into matchsticks. Thinly slice the scallions, separating the white bottoms and green tops.
Cook & glaze the steak
In a large pan, heat a drizzle of oil on medium-high. Pat the steak* dry with paper towel; season with ⅓ of the spices and S&P. Cook, 3 to 5 min. on one side, until seared. Flip and cook, 1 to 2 min., until partially cooked. Add the teriyaki glaze, ½ the vinegar and 2 tbsp butter (double for 4 portions). Cook, spooning the sauce over, 2 to 3 min., until the steak* is glazed and cooked as desired. Transfer to a cutting board. Cover and let rest for at least 5 min. before slicing against the grain.
Sauté the yu choy
Meanwhile, in a second large pan, heat a drizzle of oil on medium-high. Sauté the remaining ginger and ½ the white bottoms of the scallions, 30 sec. to 1 min., until fragrant. Add the yu choy, 1 tbsp water (double for 4 portions) and ½ the remaining spices. Sauté, 2 to 3 min., until crisp-tender and the water has evaporated.
Make the salad
Meanwhile, in a medium bowl, combine the pear, remaining vinegar, white bottoms of the scallions and spices, and a drizzle of oil.
Plate your dish
Divide the mash between your plates. Top with the steak, yu choy and salad. Garnish with the green tops of the scallions. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
