Striploin Steak, Shrimp and Creamy Chive Sauce
with Balsamic Burst Tomatoes
In the mood for a luxe steak and shrimp dinner? Look no further! Tender striploin steak and juicy shrimp are smothered in a rich and creamy chive sauce and topped with balsamic burst tomatoes. Herbed mashed potatoes add flair and balance to tie everything together.
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
285 g
Shrimp
(Contains Shrimp)
350 g
Yellow Potato
113 g
Sugar Snap Peas
113 g
Baby Tomatoes
7 g
Chives
113 mL
Cream
(Contains Milk)
43 g
Cream Cheese
(Contains Milk)
1 tbsp
Balsamic Glaze
(Contains Sulphites)
½ tsp
Garlic Salt
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1-inch pieces.Finely chop chives.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.Mash half the cream, half the chives, 1/4 tsp (1/2 tsp) garlic salt and 2 tbsp (4 tbsp) butter into potatoes until smooth. Season with pepper, to taste. Remove from heat, then cover to keep warm.
Meanwhile, carefully pierce tomatoes with a fork.Trim snap peas.Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat, then transfer shrimp to a plate.
Pat steak dry with paper towels. Season with pepper and 1/4 tsp (1/2 tsp) garlic salt.Reheat the same pan over medium-high.When hot, add 1 tbsp (2 tbsp) oil, then steak. Sear until golden-brown, 2-3 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, 4-6 min.**When steak is done, transfer to a separate cutting board. Loosely cover with foil and set aside to rest for 5 min.Carefully wipe the pan clean.
While steak rests, reheat the same pan over medium. 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. Season with salt and pepper.Transfer snap peas to a plate, cover to keep warm.Add 1/2 tbsp (1 tbsp) oil, then tomatoes to the same pan. Cook, stirring occasionally, until tomatoes begin to burst, 2-3 min. Transfer tomatoes to a small bowl. Add half the balsamic glaze (use all for 4 ppl), then toss to coat.
Reheat the same pan over medium.When hot, add cream cheese and 2 tbsp (4 tbsp) water. Whisk together, until cream cheese melts, 1-2 min. Once cream cheese has melted, add remaining cream and remaining chives. Cook, stirring constantly, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste.
Thinly slice steak. Divide steak, shrimp, mashed potatoes and snap peas between plates. Drizzle any steak juices from the cutting board over steak.Spoon creamy chive sauce over steak, then top with balsamic burst tomatoes.
