Milk

Mustard

Walnuts

Premium

Preparation Time

<strong>Beef</strong>

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.

L'artisan

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

Lartisan strip loin steak charred scallion walnut salsa - Extra large 2x

Lartisan strip loin steak charred scallion walnut salsa - Large standard

Lartisan strip loin steak charred scallion walnut salsa - Large 2x

Lartisan strip loin steak charred scallion walnut salsa - Medium standard

Lartisan strip loin steak charred scallion walnut salsa - Medium 2x

Lartisan strip loin steak charred scallion walnut salsa - Small standard

Lartisan strip loin steak charred scallion walnut salsa - Small 2x

Lartisan strip loin steak charred scallion walnut salsa - Thumbnail standard

Lartisan strip loin steak charred scallion walnut salsa - Thumbnail 2x

Strip loin steak

Garlic cloves

Scallions

Lemon

String beans

Potatoes

Bunch of chives (or garlic chives)

Sugar snap peas (or snow peas)

Chopped walnuts

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

Classic

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

Medium pot

2 Large pans

Zester

Strainer

Peeler

Olive oil

2 or 4 tbsp Butter

Salt & pepper (S&P)

Bring a medium pot of &lt;strong&gt;salted water&lt;/strong&gt; to a boil. Peel and medium-dice the &lt;strong&gt;potatoes&lt;/strong&gt;. Boil, 14 to 16 min., until very tender. Reserving &lt;strong&gt;&amp;frac12; cup cooking water&lt;/strong&gt; (double for 4 portions), drain and return to the pot. Off the heat, add &lt;strong&gt;2 tbsp butter&lt;/strong&gt; (double for 4 portions). Mash, gradually adding the&lt;strong&gt; reserved cooking water&lt;/strong&gt; until you achieve your desired consistency; season with &lt;strong&gt;S&amp;amp;P&lt;/strong&gt;. Keep warm.

L’Artisan: Strip Loin Steak & Charred Scallion-Walnut Salsa - Step #1 Make the purée

Make the purée

Meanwhile, zest and juice the &lt;strong&gt;lemon&lt;/strong&gt;. Remove the stem ends of the &lt;strong&gt;string peas&lt;/strong&gt;; pull off the tough string that runs the length of each pod. Halve each &lt;strong&gt;pod&lt;/strong&gt; crosswise. Remove the root ends of the &lt;strong&gt;scallions&lt;/strong&gt;; toss with a drizzle of&lt;strong&gt; olive oil&lt;/strong&gt; and &lt;strong&gt;S&amp;amp;P&lt;/strong&gt;. Thinly slice&lt;strong&gt; 1 garlic clove&lt;/strong&gt; (double for 4 portions) and mince the &lt;strong&gt;remaining garlic cloves&lt;/strong&gt;. Thinly slice the &lt;strong&gt;chives&lt;/strong&gt;.

L’Artisan: Strip Loin Steak & Charred Scallion-Walnut Salsa - Step #2 Mise en place

Mise en place

Heat a large, dry pan on medium. Toast the &lt;strong&gt;walnuts&lt;/strong&gt;, 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 &lt;strong&gt;oil&lt;/strong&gt; on medium-high. Pat the &lt;strong&gt;steak*&lt;/strong&gt; dry with paper towel; season with &lt;strong&gt;&amp;frac12; the spices&lt;/strong&gt; and &lt;strong&gt;S&amp;amp;P&lt;/strong&gt;. 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 #3 Toast the walnuts & cook the steak

Toast the walnuts &amp; cook the steak

Heat a second large, dry pan on medium-high. Saut&amp;eacute; the &lt;strong&gt;scallions&lt;/strong&gt;, 2 to 3 min., until lightly charred. Transfer to a cutting board and finely chop. In the same pan, heat&lt;strong&gt; 1 tbsp oil&lt;/strong&gt; (double for 4&amp;nbsp;portions) on medium-high. Saut&amp;eacute; the &lt;strong&gt;minced garlic&lt;/strong&gt;, 30&amp;nbsp;sec. to 1 min., until fragrant. Transfer to a small bowl.

L’Artisan: Strip Loin Steak & Charred Scallion-Walnut Salsa - Step #4 Char the scallions & sauté the garlic

Char the scallions &amp; sauté the garlic

In the reserved pan, heat a drizzle of &lt;strong&gt;oil&lt;/strong&gt; on medium. Saut&amp;eacute; the &lt;strong&gt;sliced garlic&lt;/strong&gt;, 30 sec. to 1 min., until fragrant. Add the &lt;strong&gt;string beans&lt;/strong&gt;, &lt;strong&gt;string peas&lt;/strong&gt;,&lt;strong&gt; 1 tbsp water&lt;/strong&gt; (double for 4 portions), the&lt;strong&gt; remaining spices&lt;/strong&gt; and &lt;strong&gt;S&amp;amp;P&lt;/strong&gt;. Saut&amp;eacute;, 3 to 4 min., until the vegetables are crisp-tender. Add the &lt;strong&gt;lemon zest&lt;/strong&gt;, &lt;strong&gt;&amp;frac12; the lemon juice&lt;/strong&gt; and &lt;strong&gt;S&amp;amp;P&lt;/strong&gt;; stir well.

L’Artisan: Strip Loin Steak & Charred Scallion-Walnut Salsa - Step #5 Sauté the vegetables

Sauté the vegetables

In a medium bowl, make the salsa by combining the &lt;strong&gt;scallions&lt;/strong&gt;, &lt;strong&gt;walnuts&lt;/strong&gt;, &lt;strong&gt;remaining lemon juice&lt;/strong&gt;, &lt;strong&gt;1 tbsp olive oil&lt;/strong&gt; (double for 4&amp;nbsp;portions) and &lt;strong&gt;S&amp;amp;P&lt;/strong&gt;. To the pot of pur&amp;eacute;e, add &lt;strong&gt;&amp;frac12; the chives&lt;/strong&gt;, the &lt;strong&gt;garlic-oil mixture&lt;/strong&gt; and &lt;strong&gt;S&amp;amp;P&lt;/strong&gt;; stir well. Divide the &lt;strong&gt;pur&amp;eacute;e&lt;/strong&gt; between your plates. Top with the &lt;strong&gt;vegetables&lt;/strong&gt; and &lt;strong&gt;steak&lt;/strong&gt;. Garnish with the&lt;strong&gt; remaining chives&lt;/strong&gt;. Spoon the &lt;strong&gt;salsa&lt;/strong&gt; over. Bon&amp;nbsp;app&amp;eacute;tit!

L’Artisan: Strip Loin Steak & Charred Scallion-Walnut Salsa - Step #6 Finish & serve