Spiced Striploin Steak
with Creamy Bacon and Spinach Salad
All the fanfare of a steakhouse dinner is packed into this weeknight feast. Savoury steak and hearty potatoes are seasoned with addictively savoury Montreal steak spice – yum!
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
370 g
Striploin Steak
100 g
Bacon Strips
1 unit
Ciabatta Roll
(Contains Gluten)
460 g
Russet Potato
1 unit
Lemon
2 unit
Garlic, cloves
7 g
Parsley
113 g
Baby Spinach
4 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Montreal Spice Blend
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature.Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, half the Montreal Steak Spice and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt, then toss to coat.Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.
Meanwhile, cut bacon crosswise into 1/4-inch strips. Heat a large non-stick pan over medium heat.When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.**Remove the pan from heat. Using a slotted spoon, transfer bacon to one side of a plate to cool slightly. Set aside.Reserve bacon fat in the pan.
Meanwhile, cut ciabatta into 1/2-inch pieces. When bacon is done, reheat the pan with bacon fat over medium. When hot, add ciabatta. Season with salt and pepper. Cook, stirring often, until ciabatta is golden-brown and crisp, 5-6 min. Remove the pan from heat, then add croutons to the other side of the plate with bacon.
Pat steak dry with paper towels, then season with salt and remaining Montreal Steak Spice.Heat the same pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then steak. Sear until golden-brown, 1-2 min per side. Remove the pan from heat, then transfer steak to another unlined baking sheet. Roast in the top of the oven until cooked to desired doneness, 5-8 min.** When steak is done, transfer to a cutting board. Loosely cover with foil and set aside to rest for 5 min.
Meanwhile, roughly chop parsley. Zest, then juice half the lemon. Cut remaining lemon into wedges. Peel, then mince or grate garlic. Add mayo, half the Parmesan, half the lemon zest, half the garlic and 1 tbsp (2 tbsp) lemon juice to a large bowl. Season with salt and pepper, then whisk to combine. Set aside.Add remaining lemon zest, remaining garlic, half the parsley and 2 tbsp (4 tbsp) softened butter to a small bowl. Season with salt and pepper, then stir to combine.
Add spinach, bacon and croutons to the large bowl with dressing, then toss to combine. Thinly slice steak. Divide steak, potato wedges and salad between plates. Sprinkle remaining Parmesan over salad. Dollop parsley butter over steak to melt. Sprinkle remaining parsley over potatoes. Squeeze a lemon wedge over salad, if desired.
