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Strip Loin Steak for Two

Roasted Fennel Ranch Salad & Smashed Blue Potatoes

Cooking time

35 minutes




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
Sheet pan
Olive oil
2 to 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
61 g
Saturated Fat
19 g
390 mg
Total Carb
69 g
18 g
49 g
13 g
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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.
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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.
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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.
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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.
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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.
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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.