Striploin Steak and Sun-Dried Tomato Cream Sauce
with Roasted Potatoes and Walnut-Topped Snap Peas
Break out the fine china to feast tonight! Tender steak is topped with a creamy and umami-rich sun-dried tomato cream sauce in this lick-the-plate-clean dish. Walnuts, Parmesan and snap peas make the perfect trio to balance out this luxe meal.
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
227 g
Sugar Snap Peas
7 g
Parsley
1 unit(s)
Garlic, cloves
28 g
Walnuts, chopped
(Contains Walnuts)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
56 mL
Cream
(Contains Milk)
¼ cup
Sun-Dried Tomato Pesto
(Contains Sulphites, Milk May contain Soy, Sulphites)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
0.13 tsp
Salt*
2.5 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch wedges.
- Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets with 1 tbsp oil per sheet.)
- Season with pepper and half the garlic salt, then toss to coat.
- Roast in the top of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the top and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, heat a large non-stick pan over medium heat.
- When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on walnuts so they don't burn!)
- Remove from heat. Transfer walnuts to a plate.
- Carefully wipe the pan clean.
- Pat steak dry with paper towels. Season with pepper and remaining garlic salt.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then steak. Sear until golden-brown, 2-4 min per side.
- Remove from heat and transfer steak to an unlined baking sheet.
- Roast in the middle of the oven until cooked to desired doneness, 5-8 min.**
- When done, transfer steak to a cutting board to rest, 5 min. Loosely cover with foil.
- Meanwhile, trim snap peas.
- Peel, then mince or grate garlic.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
- Add snap peas. Cook, stirring often, until tender-crisp, 3-4 min.
- Add half the garlic. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper, to taste.
- Remove from heat, then add half the Parmesan. Toss to combine.
- Transfer to a plate and set aside.
- Meanwhile, finely chop parsley.
- Reheat the same pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then remaining garlic. Cook, stirring often, until fragrant, 30 sec.
- Add cream, pesto and remaining Parmesan.
- Cook, stirring occasionally, until sauce thickens slightly and Parmesan melts,
- 1-2 min. Season with salt and pepper.
- Remove from heat, then stir in half the parsley and any steak resting juices from the baking sheet.
- Thinly slice steak.
- Divide steak, potatoes and snap peas between plates. Top snap peas with walnuts.
- Spoon sauce over steak, then sprinkle with remaining parsley.
