Savoury Grilled Striploin Steak
with Roasted Rosemary Potatoes and Creamy Horseradish
This hearty striploin steak is seasoned to perfection with Montreal Spice Blend. Classic sides include rosemary potatoes, grilled portobellos and zucchini, while creamy horseradish adds a little zip!
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
2 tbsp
Ginger-Garlic Puree
(Contains Egg, Mustard)
1 tbsp
Montreal Spice Blend
460 g
Russet Potato
1 sprig
Rosemary
200 g
Zucchini
2 unit
Portobello Mushroom
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 unit
Lemon
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Preheat the oven to 450˚F. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. Strip a few rosemary leaves from stems, then finely chop 1 tsp (2 tsp).Peel, then cut potatoes into 1-inch pieces. Add potatoes, 1 tsp rosemary and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tsp rosemary and 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
Meanwhile, cut zucchini in half.Remove and discard stem from mushrooms. Add mushroom caps, zucchini and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and 1 tsp (2 tsp) Montreal Steak Spice, then toss to combine. Set aside.Zest half the lemon, then cut into wedges (use whole lemon for 4 ppl).
Pat steak dry with paper towels. Season with salt and 1/2 tbsp (1 tbsp) Montreal Steak Spice.Add steak to one side of the grill. Close lid and grill, flipping steaks once, until cooked to desired doneness, 6-8 min per side.**Transfer steak to a plate, then cover to keep warm. Rest steak for 3-5 min.
Meanwhile, add veggies to the other side of the grill. Close lid and grill, flipping once, until veggies are tender-crisp, 8-10 min. Transfer veggies back to the medium bowl.
Melt 1 tbsp (2 tbsp) butter in a medium microwavable bowl, 30 sec.Whisk in lemon zest.Once potatoes are tender, add potatoes and feta to the bowl, then toss to combine.
Cut zucchini and mushrooms into 1/2-inch pieces. Thinly slice steak. Divide potatoes, veggies and steak between plates. Serve with a lemon wedge to squeeze over veggies, if desired.Serve creamy horseradish sauce on the side for dipping.
