Lartisan strip loin steak charred scallion walnut salsa - Extra large standard

L’Artisan: Strip Loin Steak & Charred Scallion-Walnut Salsa

Lemony String Beans & Potato Purée

830 cals

35 mins

Description

A splendid, shareable steak like this one—cut from Canada AAA beef and seared to perfect tenderness—barely needs to dress to impress. But we’ve got the perfect accessory: a homemade salsa that’s richly textured, aromatic and nuanced. You’ll give the sauce its unique profile by charring the scallions first, then bathing them in oil with toasted walnuts and fresh lemon juice. To fill in the flavours, bring in some tender sautéed greens and a silky mound of chive-dotted potato purée for a complete fashion statement.

Contains:

Milk, Mustard, Walnuts

Ingredients

for 2 servings

(Double for 4 portions)

  • 12.5oz Strip loin steak

  • 3 Garlic cloves

  • 3 Scallions

  • 1 Lemon

  • 200g String beans

  • 450g Potatoes

  • 1 Bunch of chives (or garlic chives)

  • 200g Sugar snap peas (or snow peas)

  • 50g Chopped walnuts

  • 8g Montréal Steak House spices (sea salt, yellow mustard, black pepper, onion, garlic, dill seeds, thyme, caraway, coriander, paprika, sunflower oil, cayenne pepper)

Nutrition

Total fat

43g

Saturated Fat

14g

Sodium

720mg

Total carbs

61g

Sugar

10g

Protein

55g

Fibres

11g

Recipe Instructions

L’Artisan: Strip Loin Steak & Charred Scallion-Walnut Salsa - Step #1 Make the purée
Step 1: Make the purée
Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. 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 2 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm.
L’Artisan: Strip Loin Steak & Charred Scallion-Walnut Salsa - Step #2 Mise en place
Step 2: Mise en place
Meanwhile, zest and juice the lemon. Remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Halve each pod crosswise. Remove the root ends of the scallions; toss with a drizzle of olive oil and S&P. Thinly slice 1 garlic clove (double for 4 portions) and mince the remaining garlic cloves. Thinly slice the chives.
L’Artisan: Strip Loin Steak & Charred Scallion-Walnut Salsa - Step #3 Toast the walnuts & cook the steak
Step 3: Toast the walnuts & cook the steak
Heat a large, dry pan on medium. Toast the walnuts, stirring frequently, 2 to 3 min., until lightly browned. Transfer to a cutting board and 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 spices and S&P. Cook, 3 to 5 min. per side, or until cooked as desired. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Cover and let rest for at least 5 min. before slicing against the grain.
L’Artisan: Strip Loin Steak & Charred Scallion-Walnut Salsa - Step #4 Char the scallions & sauté the garlic
Step 4: Char the scallions & sauté the garlic
Heat a second large, dry pan on medium-high. Sauté the scallions, 2 to 3 min., until lightly charred. Transfer to a cutting board and finely chop. In the same pan, heat 1 tbsp oil (double for 4 portions) on medium-high. Sauté the minced garlic, 30 sec. to 1 min., until fragrant. Transfer to a small bowl.
L’Artisan: Strip Loin Steak & Charred Scallion-Walnut Salsa - Step #5 Sauté the vegetables
Step 5: Sauté the vegetables
In the reserved pan, heat a drizzle of oil on medium. Sauté the sliced garlic, 30 sec. to 1 min., until fragrant. Add the string beans, string peas, 1 tbsp water (double for 4 portions), the remaining spices and S&P. Sauté, 3 to 4 min., until the vegetables are crisp-tender. Add the lemon zest, ½ the lemon juice and S&P; stir well.
L’Artisan: Strip Loin Steak & Charred Scallion-Walnut Salsa - Step #6 Finish & serve
Step 6: Finish & serve
In a medium bowl, make the salsa by combining the scallions, walnuts, remaining lemon juice, 1 tbsp olive oil (double for 4 portions) and S&P. To the pot of purée, add ½ the chives, the garlic-oil mixture and S&P; stir well. Divide the purée between your plates. Top with the vegetables and steak. Garnish with the remaining chives. Spoon the salsa over. Bon appétit!