Steaks and
with Pear and Goat Cheese Salad
A juicy steak, a crisp salad and crispy potato wedges are the bistro-style dinner you didn't even know you needed. Special enough for a a date night at home, but easy enough for a weeknight, you'll have this meal on repeat.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Steak de haut de surlonge
1 pièce(s)
Poire
1 pièce(s)
Endive belge
28 g
Noix de Grenoble, hachées
(Contient Noix de Grenoble Peut contenir Sulfites, Oeuf, Gluten, Lait, Moutarde, Arachides, Sésame, Soya)
½ tasse(s)
Fromage de chèvre
(Contient Lait)
1 cs
Vinaigre de vin blanc
(Contient Sulfites Peut contenir Oeuf, Poisson, Lait, Moutarde, Sésame, Soya, Blé)
1 cs
Moutarde à l’ancienne
(Contient Moutarde Peut contenir Soya, Crustacés, Blé, Lait, Sésame, Sulfites, Oeuf, Gluten, Poisson)
56 g
Mélange roquette et épinards
350 g
Pomme de terre à chair jaune
1 cs
Mélange d'épices de Montréal
(Contient Moutarde Peut contenir Lait, Noix, Arachides, Sésame, Soya, Sulfites, Blé)
7 g
Ciboulette
2 cs
Tartinade à l'ail
(Peut contenir Lait, Soya, Sulfites)
Pas inclus dans votre livraison
3 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Cut potatoes into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 portions, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with Montreal Spice Blend, salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.. (NOTE: For 4 portions, roast on the bottom and middle racks of the oven, switching baking sheet positions halfway through.)
- Meanwhile, heat a large non-stick pan over medium heat. When hot, add walnuts to the dry pan.
- Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Core, then cut pear into 1/4-inch slices.
- Pull leaves from endive heads. (TIP: If needed, use a knife to cut leaves off at the base.) Halve each leaf lengthwise.
- Thinly slice chives.
- Pat steaks dry with paper towels, then season with salt and pepper.
- Reheat the same pan (from Step 2) with 1 tbsp (2 tbsp) oil over medium-high.
- When the pan is hot, add steaks. Pan-fry until cooked to desired doneness, 5-8 min per side.**
- Transfer to a plate, then cover loosely with foil. Set aside to rest, 2-3 min.
- Meanwhile, in small bowl, combine garlic spread, half the chives and half the mustard.
- To large bowl, add vinegar, remaining mustard, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Whisk to combine.
- To the dressing in large bowl, add endive and pear. Season with salt and pepper. Toss to coat.
- Slice steak.
- Divide potatoes, salad and steak between plates.
- Sprinkle salad with goat cheese and walnuts.
- Sprinkle remaining chives over top.
- Top steak with garlic topping.