Tapas Bar Grass-Fed Steak Frites
with Lemony Endive & Roasted Cipollini Salad
Cooking time
30 minutes
Servings
2/4
Calories
/serving
Olé is the way! This brasserie mainstay is always a treat, and here it gets Spanish flair from a whiff of smoky pimentón. Garlicky fries go above and beyond with Grana Padano and fresh parsley. On the side, discover crisp endives tossed with cherry tomatoes and sweet onions.
We will send you:
- 311g Grass-fed AAA beef tenderloin steaks (Canadian-raised)
- 2 Endives
- 14g Parsley
- 100g Cipollini onions (or pearl onions)
- 3 Garlic cloves
- 450g Potatoes
- 1 Lemon
- 140g Cherry tomatoes
- 60ml Mayonnaise
- 25g Grana Padano (contains rennet)
- 7g Catalonia & Beyond spices (coriander, smoked paprika, salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper, black pepper)
You will need:
Large pan
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
g
Saturated Fat
g
Sodium
mg
Total Carb
g
Sugars
g
Protein
g
Preparation
Start the fries & roast the onions
- Preheat the oven to 450°F.
- Halve and peel the onions.
- Cut the potatoes into fries.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, 15 min., until the onions are tender and the fries are partially cooked.
Make the garlic butter
- Meanwhile, mince the garlic.
- Roughly chop the parsley leaves and stems.
- In a small bowl, microwave 2 tbsp butter (double for 4 portions) and ½ the garlic, in 30 sec. increments, until melted.
- Add ½ the cheese and ½ the parsley; stir well.
Finish the fries
- When the onions are tender and the fries are partially cooked, transfer the onions to a large bowl.
- Drizzle the fries with the garlic butter.
- Roast, 10 to 15 min., until browned and tender.
Cook the steaks
- Meanwhile, pat the steaks dry; season with ½ the remaining spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the steaks* and cook, 2 to 3 min. per side, until cooked as desired.
- Transfer to a cutting board and let rest before slicing.
Make the salad
- Meanwhile, juice the lemon.
- Halve the tomatoes.
- Remove the root ends of the endives; thinly slice lengthwise.
- To the bowl of onions, add ¾ of the lemon juice, the remaining parsley, 2 tbsp oil (double for 4 portions) and S&P; stir well.
- Add the endives, tomatoes and remaining cheese; toss well.
Make the lemony mayo & serve
- In a second small bowl, combine the mayo, remaining lemon juice, garlic and spices, and S&P.
- Divide the steaks, fries and salad between your plates.
- Serve the lemony mayo on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
