Striploin Steak and Pan Sauce
with Garlic Smashed Potatoes and Creamed Spinach
See you at the steakhouse? No! See you at the supper table! Striploin steak sings beside traditional sides like creamed spinach and garlic smashed potatoes. To really hit a home run, we've also included a delectable, savoury pan sauce.
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
460 g
Russet Potato
50 g
Shallot
3 unit
Garlic, cloves
1 tbsp
Dijon Mustard
(Contains Mustard)
7 g
Chives
56 mL
Cream
(Contains Milk)
227 g
Baby Spinach
1 tbsp
Montreal Spice Blend
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
2 unit
Beef Broth Concentrate
43 g
Cream Cheese
(Contains Milk)
Not included in your delivery
¼ cup
Milk*
(Contains Milk)
4 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high. Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces.Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.Drain and return potatoes to the same pot, off heat.
Meanwhile, peel, then finely chop shallot.Peel, then mince or grate garlic.Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!) Thinly slice chives.
Heat a large non-stick pan over medium-high heat. Meanwhile, pat steak dry with paper towels. Season with salt and 2 tsp Montreal Steak Spice (dbl for 4 ppl). When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then steak. Sear until golden-brown, 1-2 min per side.Remove the pan from heat, then transfer steak to an unlined baking sheet. Broil in the middle of the oven until cooked to desired doneness, 5-8 min.**Transfer steak to a cutting board. Loosely cover with foil and set aside to rest for 5 min.
Meanwhile, heat another large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then half the shallots and half the garlic. Cook, stirring often, until fragrant, 1 min. Sprinkle 1 tsp Cream Sauce Spice Blend (dbl for 4 ppl) over top. Stir to coat. Add cream cheese, half the Dijon, remaining Montreal Steak Spice and 1/4 cup milk (dbl for 4 ppl). Cook, stirring often, until thickened, 2-3 minAdd spinach. Cook, stirring often, until spinach wilts and any water is absorbed, 3-5 min. Remove from heat.
Meanwhile, reheat the same pan (from step 3) over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then remaining shallots. Cook, stirring often, until tender, 2-3 min. Sprinkle remaining Cream Sauce Spice Blend over shallots. Cook, stirring often, until coated, 30 sec.Whisk in 3/4 cup water (1 1/4 cups for 4 ppl), then broth concentrates and remaining Dijon. Bring to a simmer. Simmer, whisking often, until sauce thickens slightly, 2-4 min.
Mash cream, remaining garlic and 2 tbsp butter (dbl for 4 ppl) into potatoes until slightly smashed. (NOTE: Smashed potatoes will still have a few chunks!) Add half the chives, season with salt and pepper, to taste, then stir to combine.Stir any steak juices from the cutting board into pan sauce. Thinly slice steak.Divide steak, smashed potatoes and creamed spinach between plates. Spoon pan sauce over steak. Sprinkle remaining chives over top.
