Strip Loin Steak for Two
Roasted Fennel Ranch Salad & Smashed Blue Potatoes
Cooking time
35 minutes
Servings
2/4
Calories
1010 /serving
Putting a cheffy twist on a beloved classic is one way to turn heads at dinnertime. You’ll open up new horizons for ranch salad when you add the faint licorice flavour of roasted fennel to a refreshing trio of lettuce, apple and crunchy celery. Whip up that familiar creamy dressing with sour cream, dill and our Back at the Ranch spices. It’s a stunning accompaniment for a magnanimous strip loin steak, seared to succulence and brushed with garlic butter. Set out tender beef slices with crisped-at-the-edges smashed potatoes and a flourish of dill fronds.
We will send you:
- 12.5oz Strip loin steak
- 450g Blue potatoes
- 2 Garlic cloves
- 1 Bunch of dill
- 1 Head of lettuce
- 2 Celery stalks
- 1 Apple
- 1 Fennel bulb
- 30ml Apple cider vinegar
- 43ml Sour cream
- 6g Back at the Ranch spices (chives, parsley, mustard, garlic, onion, brown sugar, kosher salt)
Contains: Milk, Mustard, Sulphites
You will need:
Medium pot
Large pan
Strainer
Sheet pan
Olive oil
Oil
2 to 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
61 g
Saturated Fat
19 g
Sodium
390 mg
Total Carb
69 g
Sugars
18 g
Protein
49 g
Fibre
13 g
Preparation
Boil the potatoes
Preheat the oven to 450°F. Halve the potatoes if large. In a medium pot, add the potatoes and cover with water. Bring to a boil, 14 to 18 min., until tender. Drain and set aside to cool.
Mise en place
Place 2 tbsp butter (double for 4 portions) in a small bowl and leave at room temperature to soften. Halve the fennel bulb lengthwise and slice crosswise into ½ inch slices. Roughly chop the lettuce, discarding the root end. Thinly slice the celery. Core and thinly slice the apple; toss with a splash of the vinegar to prevent browning. Mince the garlic. Pick the dill fronds off the stems; roughly chop ½ the fronds.
Roast the potatoes & fennel
On a lined sheet pan, toss the fennel with a drizzle of oil, ½ the garlic and S&P. Arrange in a single layer and roast, 6 to 8 min., until beginning to soften. Remove from the oven and add the potatoes. Gently smash the potatoes until flattened but still in one piece. Drizzle with oil and season with S&P. Return to the oven and roast, 12 to 15 min. Switch the oven to broil, 2 to 3 min., until the potatoes and fennel are nicely browned.
Cook the steak
In a large pan, heat a drizzle of oil on medium-high. Pat the steak* dry with paper towel; season with S&P. Cook, 3 to 5 min. per side, or until cooked as desired. To the bowl of softened butter, add the remaining garlic; season with a pinch of the spices and S&P. Transfer the steak to a cutting board and brush with the garlic butter. Cover and let rest for at least 5 min. before slicing against the grain. Season with S&P after slicing.
Make the salad
In a large bowl, combine the sour cream, vinegar, chopped dill and 2 tbsp olive oil (double for 4 portions); season with the remaining spices and S&P. Add the lettuce, celery, apple and fennel; toss well.
Plate your dish
Divide the potatoes, steak and salad between your plates. Garnish with the dill fronds. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
