Double Seared Striploin Steak and Bacon Roasted Potatoes
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Double Seared Striploin Steak and Bacon Roasted Potatoes

Double Seared Striploin Steak and Bacon Roasted Potatoes

with Nutty Green Beans and Garlic-Parsley Butter

Steak and crispy roasted potatoes is a combination that never seems to disappoint. We're using a restaurant trick and topping the steak off with herb butter for an extra boost of flavour!

Ingredients: Striploin steak • Russet potato • Sugar snap peas • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Almonds • Parsley • Garlic.

Allergens:
Almonds
Milk

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.

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

740 g

Striploin Steak

100 g

Bacon Strips

2 unit(s)

Russet Potato

2 unit(s)

Garlic, cloves

227 g

Sugar Snap Peas

28 g

Almonds, sliced

(Contains Almonds May contain Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)

7 g

Parsley

Not included in your delivery

3 tbsp

Butter*

(Contains Milk)

1.33 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories1330 kcal
Fat79 g
Saturated Fat31 g
Carbohydrate55 g
Sugar7 g
Dietary Fiber7 g
Protein97 g
Cholesterol265 mg
Sodium850 mg
Trans Fat2 g
Potassium2400 mg
Calcium150 mg
Iron13.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Aluminum Foil

Cooking Steps

Roast bacon potatoes
1
  • Cut bacon into 1-inch pieces.
  • Remove any brown spots from potatoes and on a clean cutting board, cut into 1-inch pieces.
  • To a parchment-lined baking sheet, add potatoes, bacon and 1 tsp (2 tsp) oil. (NOTE: For 4 servings, use 2 baking sheets) Season with salt and pepper, then toss to combine.
  • Roast in the middle of the oven for 22-25 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
Prep
2
  • While potatoes roast, finely chop parsley.
  • Trim snap peas.
  • Peel, then mince or grate garlic.
  • To a small bowl, add garlic, half the parsley, and half the room-temperature butter. Season with salt and pepper. Stir to combine.
Toast almonds and prep steak
3
  • Heat a large non-stick pan over medium. When hot, add almonds to the dry pan. Toast for 4-6 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
  • Pat steak dry with paper towels, then season with salt and pepper. 
Cook steak
4
  • Reheat the same pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) oil, then steaks. Cook 1-2 per side, until browned. 
  • Remove from heat, then transfer steak to an unlined baking sheet. Roast in the top of the oven for 4-8 min or until cooked to desired doneness.**
  • When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
  • Wipe out the pan.
Cook snap peas
5
  • Reheat the same pan over medium.
  • When hot, add remaining butter and snap peas. Season with salt and pepper.
  • Cook for 2-4 min, stirring occasionally, until tender-crisp.
  • Remove pan from heat. Stir in almonds.
Finish and serve
6
  • Thinly slice steaks.
  • Divide steak, potatoes and snap peas between plates
  • Top steak with herb butter.
  • Sprinkle remaining parsley over top.
Modularity step (under step 4)
7

If you've opted for double striploin steak, prep and cook the same way the recipe instructs you to prep and cook the regular portion of steak.