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Double Striploin Steaks and Country-Style Cream Gravy
with Sour Cream and Chive Smashed Potatoes and Broccoli
Country-fried steaks combined the best of both worlds: Tender steak with a golden coating for flour. All the pan drippings and peppery Montreal Spice Blend form the base of our rich and creamy gravy.
Ingredients: Striploin steak • Yellow potato • Broccoli • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Shallot • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Chives • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard).
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
740 g
Striploin Steak
350 g
Yellow Potato
227 g
Broccoli
113 mL
Cream
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
½ tbsp
Montreal Spice Blend
(Contains Mustard May contain Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 unit(s)
Sour Cream
(Contains Milk)
1 unit(s)
Shallot
1 unit(s)
Chicken Broth Concentrate
7 g
Chives
2 tbsp
Garlic Spread
(May contain Milk, Soy, Sulphites)
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Remove any brown spots, then 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. Cook for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, thinly slice chives.
- Peel, halve, then finely chop shallot.
- Cut broccoli into bite-sized pieces.
- To a baking sheet, add broccoli, 1 tbsp (2 tbsp) water and 1/2 tbsp (1 tbsp) oil. (TIP: Adding water helps the broccoli to steam through.) Season with salt and pepper, then toss to coat.
- Roast broccoli in the middle of the oven for 5 min. (NOTE: Broccoli will continue to roast in step 4.)
- Heat a large non-stick pan over medium-high.
- Meanwhile, pat steaks dry with paper towels, then place on a plate. Season with 1 tsp (2 tsp) Montreal Steak Spice.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks. Cook 1-2 per side, until browned. (NOTE: Don't crowd the pan; cook in batches, if necessary.)
- Remove from heat. Carefully remove baking sheet with broccoli from oven, then move broccoli to one side. Transfer steaks to other side of sheet with broccoli.
- Roast broccoli and steaks in the middle of the oven for 5-8 min or until broccoli is tender and steaks are cooked to desired doneness.**
- When steaks are done, remove from heat and transfer to a cutting board. Loosely cover with foil and set aside to rest for 2-3 min.
- Add half the garlic spread to baking sheet with broccoli. Toss to coat until garlic spread melts.
- Reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then shallots. Cook for 2-3 min, stirring often, until softened. Scrape up any browned bits on the bottom of the pan with a wooden spoon.
- Sprinkle Cream Sauce Spice Blend over top, then stir to coat.
- Add cream, broth concentrate, 1/4 cup (1/3 cup) water and 1/2 tsp (1 tsp) Montreal Steak Spice. Bring to a simmer. Cook, stirring often, until gravy thickens slightly, 2-3 min.
- Roughly mash sour cream and remaining garlic spread into potatoes. (NOTE: 'Smashed' potatoes will still have a few chunks.) Add half the chives, then season with salt and pepper, if you like. Stir to combine. (TIP: Reheat potatoes over medium-low heat, if you like.)
- Thinly slice steaks. Stir any steak resting juices into gravy.
- Divide potatoes and broccoli between plates.
- Arrange steak over potatoes, then top with gravy.
- Sprinkle remaining chives over top.
If you've opted for double steak, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of steak. Work in batches, if necessary.