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L'artisan
Dairy Free
Gluten Free

Bone-In Striploin Steak with Blistered Shishito Peppers

Artisan Salad & Spiced Crispy Rice

Cooking time

25 minutes

Servings

2/4

Calories

973 /serving

The star of tonight’s l’Artisan recipe is a spectacular, juicy and flavour-packed bone-in striploin steak. Seasoned with a savoury blend of Japanese 7 spice that includes chili, orange peels, nori, poppy and sesame seeds, this magnificent piece of meat is served with a crispy rice enhanced with the same blend of spices and served with blistered shishito peppers and a lemony side salad of artisanal lettuce. Enjoy this steak that’s impressive looking… and (most importantly) tasting!

We will send you:

  • 425g Bone-in striploin steak for two
  • 1 Bunch of mint
  • 2 Garlic cloves
  • 1 Lemon
  • 1 Shallot (or onion)
  • 1 Artisan lettuce
  • 170g Shishito peppers
  • 157g Jasmine rice
  • 7g Japanese 7 spice (sichuan pepper, orange peels, chili, white sesame seeds, black sesame seeds, nori, blue poppy seeds)

You will need:

Medium pot
Large pan
Zester
Olive oil
Oil
Salt & pepper
Large pan (non-stick if possible)
Total Fat
49 g
Saturated Fat
11 g
Sodium
242 mg
Total Carbs
81 g
Sugars
4 g
Protein
56 g
Fibres
5 g
Preparation
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Cook the rice
In a medium pot, combine the rice, 1 ½ cups of water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water is absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Mise en place
While the rice cooks, separate the lettuce leaves and tear into bite size pieces. Zest and juice the lemon. Mince the garlic and combine with the lemon juice. Peel, halve and mince the shallot. Pick the mint leaves off the stems.
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Cook the steak
In a large pan, heat a drizzle of oil on medium-high. Pat the steak dry with paper towel; season with ½ the spice blend and S&P. Add the seasoned steak to the pan and cook, 3 to 5 minutes per side or until cooked to your desired degree of doneness. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Let rest for at least 5 minutes before cutting the steak off the bone and thinly slicing against the grain.
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Finish the rice
While the steak cooks, in a large nonstick pan, heat a drizzle of oil on medium. Add the shallots, ½ the cooked rice and the remaining spice blend; pack it down with the back of a spoon. Let cook, 6 to 7 minutes, until the rice is browned and crispy. Transfer back to the pot with the rest of the cooked rice, stir to combine.
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Cook the shishito peppers
In the reserved pan of fond, heat a drizzle of oil on medium-high. Working in batches if necessary, add the shishito peppers; season with S&P. Cook, 2 to 3 minutes per side or until lightly blistered. Transfer to a plate; sprinkle with ½ the lemon zest; season with S&P.
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Make the salad & serve
In a large bowl, combine the lettuce, mint, 1 tbsp of lemon juice-garlic mixture, remaining lemon zest and 3 tbsp of olive oil (double for 4 portions); season with S&P to taste. Toss to thoroughly combine. Divide the steak and blistered shishitos between your plates. Top the shishito peppers with the salad and serve the crispy rice on the side. Bon appétit!

*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.