Seared Grass-Fed Striploin Steak
with Potato & Turnip Tartiflette
Cooking time
40 minutes
Servings
2/4
Calories
1120 /serving
When it comes to chic comfort in chilly weather, the Alps are the height of inspiration. Behold our bubbling tartiflette: fork-tender slices of potatoes and turnips layered with garlicky cream and cheese. It’s served with an impressive AAA striploin and a sparky French radish salad.
We will send you:
- 354g Grass-fed AAA striploin steak (Canadian-raised)
- 2 Garlic cloves
- 1 Head of curly leaf lettuce
- 100g French radishes
- 450g Potatoes
- 225g Turnips (or rutabaga)
- 45ml Rich, Snappy Whipped Balsamic vinaigrette
- 90ml Heavy cream
- 60g Grated aged cheddar
Contains: Milk • Mustard • Sulphites
You will need:
Large pan
Medium baking dish
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Strainer
3 or 6 tbsp Butter
Total Fat
72 g
Saturated Fat
33 g
Sodium
770 mg
Total Carb
65 g
Sugars
12 g
Protein
56 g
Fibre
8 g
Preparation
Boil the potatoes & turnips
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Peel and thinly slice the potatoes and turnips crosswise.
- Add to the pot of boiling water and boil, 6 to 8 min., until partially cooked.
- Drain thoroughly.
Mise en place
- Meanwhile, roughly chop the lettuce.
- Thinly slice the radishes and garlic.
- Small-dice 3 tbsp butter (double for 4 portions).
Make the tartiflette
- Reserving ¼ of the cheese, in a medium baking dish, layer the potatoes, turnips, garlic, cream, butter and cheese, seasoning each layer with S&P.
- Top the final layer with the reserved cheese.
- Bake, 15 to 20 min., until beginning to bubble.
- Switch the oven to broil, 2 to 3 min., until the cheese begins to brown.
- Let rest for at least 5 min. before serving.
Cook the steak
- Meanwhile, pat the steak dry; season with S&P.
- 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.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Make the salad
- Meanwhile, in a large bowl, combine the lettuce, radishes and vinaigrette.
Plate your dish
- Divide the steak, tartiflette and salad between your plates. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
