Striploin Steak Frites
with Herby Garlic Butter
Ingrédients : Pomme de terre Russet • Steak de haut de surlonge • Pois sucrés • Tomates • Échalote • Vinaigre de vin rouge (vinaigre de vin, sorbate de potassium, sulfites) (sulfites) • Mélange d’herbes (persil, thym) • Cassonade (sucre de canne, mélasse) • Mélange d’épices de Montréal (sel, épices (incluant moutarde) et fines herbes, ail déshydraté, huile de palme, extraits d'épice) (moutarde) • Ail.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Steak de haut de surlonge
3 pièce(s)
Pomme de terre Russet
14 g
Fresh flat-leaf parsley and thyme
1 pièce(s)
Échalote
1 cs
Mélange d'épices de Montréal
(Contient Moutarde Peut contenir Arachides, Lait, Noix, Blé, Moutarde, Sulfites, Sésame, Soya, Triticale)
227 g
Pois sucrés
1 pièce(s)
Tomate
1 cs
Vinaigre de vin rouge
(Contient Sulfites)
1 cs
Cassonade
(Peut contenir Moutarde, Soya, Oeuf, Poisson, Blé, Noix, Arachides, Sulfites, Crustacés, Sésame, Lait)
2 pièce(s)
Gousses d'ail
Pas inclus dans votre livraison
2 cs
Beurre non salé*
(Contient Lait)
2.5 cs
Huile*
¼ cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Cut potatoes into 1/2-inch wedges.
- Add potatoes, half the thyme sprigs and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and half the Montreal Spice Blend. 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 bottom of the oven, rotating sheets halfway through.)
- Meanwhile, trim snap peas.
- Peel, then finely chop shallot.
- Strip thyme leaves from remaining sprigs. Finely chop leaves.
- Finely chop parsley.
- Peel, then mince or grate garlic.
- Cut tomato into 1/4-inch pieces.
- Heat a medium pot over medium heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then half the shallots and half the garlic. Season with salt and pepper. Cook, stirring often, until softened, 2-3 min.
- Add tomatoes, brown sugar and vinegar. Cook, stirring often, until tomatoes break down and jam thickens, 5-8 min. (TIP: Use a fork to help break down the tomatoes.)
- Remove from heat, then transfer to a small bowl. Place in the fridge to cool.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- While the pan heats, pat steaks dry with paper towels. Season with salt and remaining Montreal Spice Blend.
- When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Sear until golden-brown, 1-2 min per side.
- Remove from heat. Transfer steaks to an unlined baking sheet. Roast in the top of the oven until cooked to desired doneness, 5-8 min.**
- Transfer steaks to a cutting board. Cover loosely with foil to rest, 3-5 min.
- Meanwhile, combine 2 tbsp (4 tbsp) softened butter, remaining garlic, chopped thyme, half the parsley and 1/8 tsp (1/4 tsp) each salt and pepper in another small bowl.
- While steaks roast, reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then snap peas and remaining shallots. Season with salt and pepper. Cook, stirring often, until snap peas are tender, 3-4 min.
- Remove from heat, then cover to keep warm.
- Thinly slice steaks.
- Remove and discard thyme sprigs from potato wedges.
- Divide steaks, potato wedges and snap peas between plates.
- Dollop herbed butter over steaks.
- Sprinkle remaining parsley over top.
- Serve tomato jam alongside for dipping.