Maple-Sherry Glazed Grass-Fed Rib Steak
with Roasted Delicata Squash & Labneh Mash
Cooking time
35 minutes
Servings
2/4
Calories
1360 /serving
What a winter beauty! Put together this work of art with a creative co-chef. Seared AAA bone-in steak gets drizzled with a savoury glaze of thyme, sherry vinegar and maple syrup. Mashed potatoes become ultra-luxurious with labneh, plated next to roasted seasonal vegetables.
We will send you:
- 625g Grass-fed AAA bone-in beef rib steak (Canadian-raised)
- 1 Delicata squash
- 100g Cipollini onions (or pearl onions)
- 4g Thyme
- 300g Brussels sprouts
- 450g Potatoes
- 30ml Sherry vinegar
- 30ml Maple syrup
- 15ml Whole-grain mustard
- 30ml Vegetable demi-glace
- 30ml Labneh
Contains: Milk • Mustard • Sulphites
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
5 or 10 tbsp Butter
Total Fat
79 g
Saturated Fat
38 g
Sodium
770 mg
Total Carb
88 g
Sugars
27 g
Protein
79 g
Fibre
14 g
Preparation
Mise en place
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Remove both ends of the squash; halve lengthwise, then cut crosswise into ½ inch pieces, removing the pulp and seeds.
- Halve the Brussels sprouts lengthwise (quarter if large).
- Halve and peel the onions (quarter if large).
- Pick the thyme leaves off the stems; roughly chop the leaves.
Roast the vegetables
- In a medium bowl, combine the Brussels sprouts, a drizzle of oil and S&P.
- On a lined sheet pan, toss the squash and onions with a drizzle of oil and S&P.
- Roast, 8 min., until partially cooked.
- Flip and add the Brussels sprouts. Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Make the mash
- Meanwhile, medium-dice the potatoes.
- Add to the pot of boiling water and 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 the labneh and 2 tbsp butter (double for 4 portions).
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Cook the steak
- Pat the steak dry; season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the steak* and cook, 5 to 8 min. per side, until cooked as desired.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Make the glaze
- Heat the reserved pan on medium.
- Add the vinegar and cook, scraping up any browned bits, 15 to 30 sec., until reduced by ½.
- Add 3 tbsp butter, 1 tbsp water (double both for 4 portions), the thyme, maple syrup, demi-glace, mustard and S&P.
- Reduce to a simmer and cook, stirring often, adding 1 to 2 tbsp water halfway, 1 to 3 min., until thickened.
Plate your dish
- Divide the mash, vegetables and steak between your plates.
- Spoon the glaze over the steak. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
