Chive and Tarragon Butter Striploin Steak
with Sour Cream and Onion Potatoes and Tarragon Tomato Salad
Baked yellow potatoes are decked out with a triple whammy of allium awesomeness. Delicate chives, crispy savoury shallots and buttery caramelized onion top potatoes along with rich sour cream. A fancy tarragon twist on classic ranch dressing is equally delicious on tomatoes as it is drizzled on steak!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 g
Striploin Steak
350 g
Yellow Potato
1 unit(s)
Beefsteak Tomato
113 g
Baby Heirloom Tomatoes
56 g
Onion, chopped
7 g
Chives
7 g
Tarragon
6 tbsp
Sour Cream
(Contains Milk)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Montreal Spice Blend
Not included in your delivery
2.5 tbsp
Unsalted Butter*
(Contains Milk)
2.5 tbsp
Oil*
2 tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F.Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperatureWash and dry all produce. Halve potatoes lengthwise.Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange cut-side down.Roast in the bottom of the oven until tender, 20-22 min.
Thinly slice chives.Strip tarragon leaves from stems, then finely chop.Core then cut beefsteak tomato into 1/2-inch wedges.Halve heirloom baby tomatoes. Add 2 tbsp (4 tbsp) softened butter, half the chives and half the tarragon to a medium bowl. Season with salt and pepper, then stir to combine.
Pat steak dry with paper towels. Season with salt and Montreal Steak Spice. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then steak. Sear until golden-brown, 2-3 min per side. Remove from heat, then transfer steak to an unlined baking sheet. Roast in the middle of the oven until cooked to desired doneness, 6-10 min.**When steak is done, remove from heat and transfer to a cutting board. Loosely cover with foil and set aside to rest, 5 min.
Reheat the same pan over medium. When hot, add 1/2 tbsp (1 tbsp) butter, then onions. Season with salt. Cook, stirring often, until slightly softened, 3-4 min.Add 1/2 tbsp (1 tbsp) sugar. Cook, stirring often, until dark golden-brown, 3-5 min. Transfer onions to a small bowl.
Add 2 tsp (4 tsp) vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes, then gently toss to coat. Add mayo, remaining vinegar, remaining tarragon, half the sour cream and 1/4 tsp (1/2 tsp) sugar to another medium bowl. Season with salt and pepper, then stir to combine. (NOTE: This is your tarragon ranch!)
Thinly slice steak. Divide steak and potatoes between plates. Dollop tarragon-chive butter over steak.Top potatoes with remaining sour cream, caramelized onions, crispy shallots and remaining chives.Using a slotted spoon, transfer marinated tomatoes to plates. Drizzle some tarragon ranch over top. Serve any remaining tarragon ranch alongside. (TIP: Leftover ranch will keep well in the fridge for up to 3 days.)
