Double Striploin Steak and Balsamic Sauce with Brie Appetizers
with Mustardy Snap peas and Herbed Potatoes
Thinking about having company over? This dish will impress. A plate of bacon-balsamic sauce draped over tender steak is a surefire dinner. Snap peas tossed in mustard and buttery herbed potatoes complete this delectable meal. Oh, and don't forget we've added a tasty brie-and-fig toast as an appetizer or to serve alongside the main dish.
Ingredients: Striploin steak • Yellow potato • Sugar snap peas • Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Brie cheese (milk, salt, bacterial culture, microbial enzyme, mould culture) (milk) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • Yellow onion • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Almonds • Gravy spice blend (wheat flour (wheat), dehydrated vegetables (garlic, onion), hydrolyzed proteins (soy), sugars (dextrose, maltodextrin), yeast extract, natural flavours, caramel colour, disodium inosinate, disodium guanylate) (soy, wheat) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Chives • Garlic salt (salt, garlic powder, silicon dioxide).
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
100 g
Bacon Strips
56 g
Yellow Onion, chopped
4 tbsp
Balsamic Glaze
(Contains Sulphites May contain Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat May contain Milk, Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Gluten)
400 g
Yellow Potato
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
227 g
Sugar Snap Peas
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
7 g
Chives
125 g
Brie Cheese
(Contains Milk)
2 tbsp
Fig Spread
(May contain Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)
28 g
Almonds, sliced
(Contains Almonds May contain Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
2 unit(s)
Ciabatta Roll
(Contains Wheat, Barley May contain Sesame, Soy, Walnuts, Oats, Rye, Triticale)
Not included in your delivery
¼ tsp
Sugar*
2 tbsp
Unsalted Butter*
(Contains Milk)
3 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Halve ciabattas.
- Thinly slice chives.
- Cut brie into 1/4-inch slices.
- Add ciabattas to a baking sheet cut-side up. Spread fig sauce over ciabatta, then top with brie and sprinkle almonds over top.
- Bake brie toasties in the top of the oven until golden brown, 5-7 min.
- Sprinkle half the chives over top.
- Serve immediately or eat alongside the final dish.
- Cut potatoes into quarters.
- Add potatoes, half the garlic salt, half the Gravy Spice Blend and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with pepper, then toss to coat.
- Roast in the bottom of the oven, stirring halfway through, until golden-brown, 20-22 min.
- When potatoes are done, add 1 tbsp butter and remaining chives to the baking sheet with potatoes. Stir until butter melts and potatoes are coated.
- Add mustard, the remaining garlic salt, 1/4 tsp (1/2 tsp) sugar, 1 tbsp (2 tbsp) water and 1 tbsp (2 tbsp) oil to a small bowl, then stir to combine.
- Add snap peas to a parchment-lined baking sheet. Drizzle mustard sauce over snap peas. Season with pepper, then toss to coat.
- Roast in the middle of the oven, stirring halfway through, until tender, 10-14 min.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- While pan heats, pat beef steaks dry with paper towels. Season with salt and pepper.
- When pan is hot, add 1 tbsp (2 tbsp) oil, then steaks. Sear until golden-brown and cooked through, 3-4 min per side.** Don't crowd the pan; work in batches if needed.
- Remove from heat, then transfer steaks to a cutting board to rest, 5 min. Reserve fat in the pan.
- Meanwhile, cut bacon into 1/4-inch strips.
- Heat the same pan over medium.
- Add bacon and onion. Cook, stirring occasionally, until bacon is golden and starts to crisp, 4-5 min.**
- Carefully drain and discard any excess bacon fat from the pan.
- Sprinkle remaining Gravy Spice Blend into the pan. Cook, stirring often, until bacon and onions are coated, 30 sec.
- Add 2/3 cup (1 cup) water. Cook, stirring often, until sauce thickens slightly, 1-2 min.
- Add balsamic glaze and 1 tbsp (1 1/2 tbsp) butter to the pan with sauce. Season with salt and pepper, to taste, then stir until butter melts and sauce is combined.
- Thinly slice steaks.
- Divide steaks, potatoes and snap peas between plates.
- Spoon bacon-balsamic sauce over steaks.
If you've opted for double striploin steak, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of sirloin steak. Work in batches, if necessary.