Pan-Fried Striploin Steak

Steakhouse Special

with Truffle Salt, Smashed Potatoes and Snap Peas

10 min

Difficulty: 2/3

Canadian

Garlic adds a lovely, rustic touch to creamy mashed potatoes served alongside juicy steak and roasted snap peas in this hearty feast. Ingredients: Russet potato • Striploin steak • Sugar snap peas • Shallot • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Gravy spice blend (wheat flour (wheat), dehydrated vegetables (garlic, onion), hydrolyzed proteins (soy), sugars (dextrose, maltodextrin), yeast extract, natural flavours, caramel colour, disodium inosinate, disodium guanylate) (soy, wheat) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • Garlic salt (salt, garlic powder, silicon dioxide) • Truffle sea salt (sea salt, black summer truffle, flavors).

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Gluten

Utensils

Parchment Paper

Baking Sheet

Large Pot

Measuring Spoons

Strainer

Potato Masher

Large Non-Stick Pan

Aluminum Foil

Measuring Cups

Tags

Speciality

Ingredients

Striploin Steak

370 g

Russet Potato

2 unit(s)

Sugar Snap Peas

227 g

Shallot

1 unit(s)

Sour Cream

1 unit(s)

Gravy Spice Blend

20 g

Beef Broth Concentrate

1 unit(s)

Garlic Salt

4 g

Truffle Sea Salt

1 g

Pepper

0.25 tsp

Oil

1.5 tbsp

Salt

0.125 tsp

Milk

2 tbsp

Unsalted Butter

3 tbsp

Preparation

Remove any brown spots, then peel and cut potatoes into 1-inch pieces.
To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
Cover and bring to a boil over high.
Once boiling, reduce heat to medium. Simmer uncovered, 10-12 min, until fork-tender.

Peel, then thinly slice half the shallot. Finely chop remaining shallot.
Trim sugar snap peas.
To a parchment-lined baking sheet, add sugar snap peas and sliced shallots. Drizzle 1 tbsp (2 tbsp) water and 1/2 tbsp (1 tbsp) oil over top. Season with half the garlic salt and pepper, then toss to coat. (TIP: Adding water to sugar snap peas helps them steam while roasting!)
Roast in the middle of the oven for 10-14 min, until tender.

Meanwhile, pat steak dry with paper towels, then season with truffle salt and pepper.
Heat a large non-stick pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then steak. Pan-fry 1-2 min per side, until golden.
Remove from heat, then transfer to an unlined baking sheet.
Roast in the top of the oven for 4-7 min, until cooked to desired doneness.**

Meanwhile, reheat the same pan (from step 3) over medium.
When hot, add 1 tbsp (2 tbsp) butter, then remaining shallots. Cook 2-3 min, stirring often, until tender.
Sprinkle Gravy Spice Blend over shallots. Cook 30 sec, stirring often, until coated.
Stir in 1 cup (1 1/2 cups) water and broth concentrate. Bring to a gentle boil.
Once boiling, cook 3-4 min, stirring often, until gravy thickens slightly.
Remove from heat, then cover to keep warm.

When steak is done, transfer to a cutting board, then cover loosely with foil. Let rest for 5 min.
When potatoes are tender, drain and return them to the same pot, off heat.
Roughly mash sour cream, remaining garlic salt, 2 tbsp (4 tbsp) butter and 2 tbsp (4 tbsp) milk into potatoes. (Tip: For creamier potatoes, add extra milk, 1-2 tbsp at a time!)
Season with pepper.