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Striploin Steak and Sun-Dried Tomato Cream Sauce
with Roasted Potatoes and Walnut-Topped Asparagus
Break out the fine china to feast tonight! Tender steaks are topped with creamy, umami-rich sun-dried tomato cream sauce in this lick-the-plate-clean dish. Walnuts, Parmesan and asparagus make the perfect trio to balance out this luxe meal.
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
Asparagus
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 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
2.5 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- 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 steaks. Sear until golden-brown, 2-4 min per side.
- Remove from heat and transfer steaks to an unlined baking sheet.
- Roast in the middle of the oven until cooked to desired doneness, 8-12 min.**
- When done, transfer steaks to a cutting board to rest, 5 min. Loosely cover with foil.
- Meanwhile, trim and discard bottom 1-inch from asparagus.
- Peel, then mince or grate garlic.
- Reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
- Add asparagus. Cook, stirring occasionally, until tender-crisp, 4-5 min.
- Add half the garlic. Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper.
- 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 steaks.
- Divide steaks, potatoes and asparagus between plates. Top asparagus with walnuts.
- Spoon sauce over steaks, then sprinkle with remaining parsley.
If you've opted to get Striploin steak, prep and sear in the same way the recipe instructs you to cook the beef steak, then increase roast time to 8-12 min.
