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L'artisan

Strip Loin Steak & Charred Scallion-Walnut Salsa

Lemony String Beans & Potato Purée

Cooking time

35 minutes

Servings

2/4

Calories

850 /serving

A splendid, shareable steak like this one—cut from Canada AAA beef and seared to perfect tenderness—needs to dress very little 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 flavour by charring the scallions first, then bathing them in oil with fresh garlic, toasted walnuts and snappy sherry vinegar. 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.

We will send you:

  • 12.5oz Strip loin steak
  • 3 Garlic cloves
  • 3 Scallions
  • 1 Lemon
  • 300g String beans
  • 450g Potatoes
  • 1 Bunch of chives
  • 200g Sugar snap peas (or snow peas)
  • 50g Walnuts
  • 15ml Sherry vinegar
  • 8g Montreal Steak House spices (sea salt, yellow mustard, black pepper, onion, garlic, dill seeds, thyme, caraway, coriander, paprika, sunflower oil, cayenne 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 (S&P)
Total Fat
43 g
Saturated Fat
14 g
Sodium
720 mg
Total Carb
65 g
Sugars
12 g
Protein
56 g
Fibre
13 g
Preparation
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Make the potato 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 the mixture, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Set aside in a warm spot.
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Mise en place
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 ends of the scallions; drizzle with olive oil and S&P. Thinly slice 1 garlic clove and mince the other 2 (double for 4 portions). Thinly slice the chives.
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Toast the walnuts & cook the steak
Heat a large, dry pan on medium. Toast the walnuts, 2 to 3 min., until lightly browned. Transfer 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 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.
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Char the scallions & sauté the garlic
Heat a second large pan on medium-high. Cook the scallions, 2 to 3 min., until lightly charred. Transfer to a cutting board and finely chop. In the same pan, add 1 tbsp oil (double for 4 portions). Sauté the minced garlic, 30 sec. to 1 min., until fragrant. Transfer the garlic and oil mixture to a small bowl.
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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 and 1 tbsp water (double for 4 portions); season with the remaining spices and S&P. Sauté, 3 to 4 min., until the vegetables are crisp-tender. Add up to 1 tbsp lemon juice (double for 4 portions) and the lemon zest; season with S&P.
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Finish & serve
In a medium bowl, make the salsa by combining the scallions, walnuts, vinegar and 1 tbsp olive oil (double for 4 portions); season with S&P. To the pot of potato purée, add ½ the chives and the garlic and oil mixture; season with S&P and stir well. Divide the potato purée between your plates. Top with the vegetables and steak. Garnish with the remaining chives. Spoon the salsa over the steak. Bon appétit!

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