Shareable Grass-Fed Rib Steak
with Aligot Potatoes & Endive Salad
Cooking time
25 minutes
Servings
2/4
Calories
1020 /serving
The ultimate comfort of mashed potatoes and gravy is on the menu, along with a succulent bone-in steak. Folding cheese into a silky mash elevates it to French aligot. A seasonal salad of apple, kale and crunchy endive gets a smattering of dried cranberries for sweetness.
We will send you:
- 625g Grass-fed AAA bone-in beef rib steak (Canadian-raised)
- 1 Apple
- 1 Endive
- ½ Bunch of red kale
- 450g Potatoes
- 30ml Vegetable demi-glace
- 15g Minced roasted garlic
- 25g Dried cranberries
- 60ml Cold-pressed Italian vinaigrette
- 100g Cheese curds
- 12g Tangy Herbs blend (enriched wheat flour, salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, silicon dioxide, sunflower oil, oregano, parsley, chives, mustard)
Contains: Milk • Mustard • Wheat
You will need:
Large pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Strainer
3 or 6 tbsp Butter
Total Fat
69 g
Saturated Fat
19 g
Sodium
930 mg
Total Carb
68 g
Sugars
18 g
Protein
37 g
Fibre
10 g
Preparation
Make the aligot potatoes
- Bring a medium pot of salted water to a boil.
- Peel and medium-dice the potatoes.
- Roughly chop ½ the cheese.
- Add the potatoes to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
- Off the heat, add the chopped cheese and 1 tbsp butter (double for 4 portions).
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
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, 5 to 8 min. per side, until cooked as desired.
- Transfer to a cutting board and let rest before slicing.
- Reserve the pan.
Mise en place
- Meanwhile, remove the kale leaves from the stems; roughly chop the leaves.
- In a large bowl, combine the kale, ½ the vinaigrette and S&P.
- Massage the kale, 1 to 2 min., until softened.
- Remove the root end of the endive; thinly slice lengthwise.
- Halve, core and thinly slice the apple.
Make the gravy
- In the reserved pan, heat a drizzle of oil on medium.
- Add the garlic and spices. Sauté, 1 to 2 min., until a paste forms.
- Add the demi-glace and ¾ cup water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, stirring often, 3 to 4 min., until thickened.
- Off the heat, add 2 tbsp butter (double for 4 portions); stir well.
- If too thick, add water, 1 tbsp at a time, until you achieve your desired consistency; season with black pepper.
Make the salad
- To the bowl of kale, add the endive, apple, cranberries, remaining vinaigrette and S&P; toss well.
Plate your dish
- Divide the aligot potatoes between your plates.
- Top with the steak, remaining cheese and the gravy.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
