Grilled Thai-Style Strip Loin Steak for Two
over Noodle Salad with Mango, Mint & Peanuts
Cooking time
20 minutes
Servings
2/4
Calories
980 /serving
Our Canada AAA beef strip loin takes a trip for two to Thailand. The gourmet tour starts with fragrances of nori, lemongrass and ginger that waft from this generous steak as it hits a hot barbecue. Serve it in juicy slices over a stunning salad of fresh Shanghai noodles, swirled in a dressing of chili sauce, lime and mint. The bright fruity pop of mango, the rich nuttiness of toasted peanuts and frills of fresh mint ensure that each bite is a memorable moment—with more to come.
We will send you:
- 12.5oz Strip loin steak
- 150g Matchstick carrots
- 1 Bunch of mint
- 1 Lime
- 1 Head of lettuce
- 1 Mango
- 25g Chopped peanuts
- 225g Fresh Shanghai noodles
- 75ml Sweet chili sauce
- 8.5g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Eggs, Peanuts, Wheat
You will need:
Medium pot
Zester
Strainer
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Peeler
Medium pan
Total Fat
31 g
Saturated Fat
8 g
Sodium
1380 mg
Total Carb
123 g
Sugars
44 g
Protein
57 g
Fibre
8 g
Preparation
Toast the peanuts
In a medium pan, heat a drizzle of oil on medium. Toast the peanuts, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a bowl.
Mise en place
Bring a medium pot of salted water to a boil. Heat the BBQ on high, making sure to oil the grill first. Zest and juice the lime. Peel and pit the mango; medium-dice. Roughly chop the lettuce. Pick the mint leaves off the stems; roughly chop the leaves.
Grill the steak
Pat the steak* dry with paper towel; season with ½ the spices and S&P. Grill on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high), 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.
Boil the noodles
Meanwhile, add the noodles to the pot of boiling water; stir gently to separate. Boil, 5 to 7 min., until al dente. Drain and toss with a drizzle of oil to prevent sticking; add the lime zest.
Make the salad
In a large bowl, combine the chili sauce, lime juice, ½ the mint, 2 tbsp oil (double for 4 portions), the remaining spices and S&P. Add the lettuce, mango, carrots, noodles and ½ the peanuts; toss well.
Plate your dish
Divide the salad between your plates. Top with the steak. Garnish with the remaining mint and peanuts. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
