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L'artisan

New York Striploin with Charred Scallion Salsa Verde

Lemony Greens & Potato Purée

Cooking time

35 minutes

Servings

2/4

Calories

900 /serving

A splendid, shareable steak like this needs very little to jazz it up, but we’ve got the perfect sidekick: a homemade salsa verde that’s delicate, aromatic and nuanced. You’ll give the sauce its unique flavour by charring the scallions first, then bathing them in oil with fresh garlic, toasted walnuts and snappy sherry vinegar. To temper all that flavour, some tender sautéed greens and a silky mound of chive-dotted potato purée hit the perfect gourmand note.

We will send you:

  • 12.5oz AAA striploin steak for two
  • 3 Garlic cloves
  • 3 Scallions
  • 1 Lemon
  • 200g String beans
  • 450g Potatoes
  • 1 Bunch of chives
  • 170g Sugar snap peas (or snow peas)
  • 25g Walnuts
  • 30ml Sherry vinegar
  • 9g Superior Steak spice blend (dehydrated vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, black pepper)

Contains: Milk, Mustard, Sulphites, Walnuts

You will need:

Medium pot
2 Large pans
Zester
Strainer
Peeler
Olive oil
Oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
52 g
Saturated Fat
16 g
Sodium
770 mg
Total Carbs
60 g
Sugars
10 g
Protein
52 g
Fibres
11 g
Preparation
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Prepare the potato purée
Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Add the potatoes to the boiling water and cook, 14 to 16 minutes, until very tender when pierced with a fork. Reserving ½ cup cooking water (double for 4 portions), drain the potatoes and return to the pot. Off the heat, add 2 tbsp butter (double for 4 portions). Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P to taste. Set aside in a warm spot.
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Mise en place
While the potatoes cook, zest and juice the lemon. Snap off and discard the stem ends of the sugar snap peas; pull off and discard the tough string that runs the length of each pod. Halve each pod crosswise. Trim the ends of the scallions; drizzle with olive oil and season with S&P. Thinly slice 1 garlic clove and mince the other 2. Thinly slice the chives.
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Toast the walnuts & cook the steak
Heat a large, dry pan on medium. Add the walnuts and toast, stirring occasionally, 2 to 3 minutes, until lightly browned. Transfer immediately to a cutting board to cool, then roughly chop. In the same 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 steak* to the pan and cook, 3 to 5 minutes per side, or until cooked as desired. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Cover and let the steak rest for at least 5 minutes before slicing it against the grain.
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Char the scallions & sauté the garlic
While the steak cooks, in a second large pan on medium-high, add the scallions and cook, 2 to 3 minutes, until lightly charred. Transfer the charred scallions to a cutting board and finely chop. Return the pan to the heat, and add a drizzle of oil. Add the minced garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Transfer the garlic and oil mixture to a small bowl.
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Sauté the vegetables
In the reserved pan of fond, heat a drizzle of oil on medium. Add the sliced garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the string beans, sugar snap peas and 1 tbsp water (double for 4 portions); season with the remaining spice blend and S&P. Sauté, stirring frequently, 3 to 4 minutes, until the vegetables are crisp-tender. Add up to 1 tbsp lemon juice (to taste; double for 4 portions) and as much lemon zest as you’d like. Season with S&P to taste.
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Finish & serve
In a medium bowl, make the salsa verde by combining the scallions with the toasted walnuts, sherry vinegar and 1 tbsp olive oil (double for 4 portions); season with S&P to taste. To the pot of mashed potatoes, add ½ the chives and the sautéed garlic and oil mixture; stir to combine and season with S&P to taste. Divide the potato purée between your plates. Top with the string beans, sugar snap peas and steak. Garnish the dish with the remaining chives. Spoon the salsa verde on top of the steak. Bon appétit!

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