Grass-Fed Striploin Steak
with Murasaki Sweet Potatoes & Asian Pear Salad
Cooking time
40 minutes
Servings
2/4
Calories
970 /serving
It’s big in Japan. Seared AAA striploin, with a tangy-sweet finish from ponzu sauce, is the definition of melt in your mouth. So are wedges of thick-cut Murasaki sweet potatoes, a Japanese favourite, brushed with butter, miso and maple. An ultra-crisp Asian pear salad sparkles between bites.
We will send you:
- 354g Grass-fed AAA striploin steak (Canadian-raised)
- 2 Scallions
- 450g Murasaki sweet potatoes
- 1 Asian pear
- 150g Shredded cabbage
- 1 Head of Boston lettuce
- 45ml Ponzu lime sauce
- 30ml Apple cider vinegar
- 20g White miso paste
- 15ml Maple syrup
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Milk • Sesame • Soy • Sulphites • Wheat
You will need:
Basting brush
Large pan
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
52 g
Saturated Fat
15 g
Sodium
2100 mg
Total Carb
83 g
Sugars
34 g
Protein
47 g
Fibre
15 g
Preparation
Roast the sweet potatoes
- Preheat the oven to 450°F.
- Cut the sweet potatoes lengthwise into ½ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil and ½ the spices.
- Roast, flipping halfway, 22 to 24 min., until browned and tender.
Mise en place
- Meanwhile, core and cut the pear into matchsticks.
- Separate the lettuce leaves; tear the leaves.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- In a small bowl, microwave 1 tbsp butter (double for 4 portions), in 15 sec. increments, until melted.
- Add ½ the miso, ½ the maple syrup, ⅓ of the ponzu and pepper; stir well.
Cook & coat the steak
- Pat the steak dry; season with the remaining spices.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the steak* and cook, 3 to 5 min. per side, until cooked as desired.
- Add the remaining ponzu and 1 tbsp butter (double for 4 portions).
- Cook, spooning the sauce over the steak, 1 to 2 min., until coated.
- Transfer to a cutting board and let rest before slicing.
Make the salad
- Meanwhile, in a large bowl, combine the vinegar, remaining miso and maple syrup, 3 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce, cabbage, pear and white bottoms of the scallions; toss well.
Glaze the sweet potatoes
- When the sweet potatoes are tender, switch the oven to broil.
- Brush the sweet potatoes with the miso-butter.
- Broil, 4 to 6 min., until beginning to brown.
Plate your dish
- Divide the steak, salad and sweet potatoes between your plates.
- Garnish with the green tops of the scallions. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
