Montreal Bistro Grilled Steak
with Garlicky Mushrooms, Potatoes and Side Salad
This French-inspired meal is best enjoyed outside, fresh off the grill! Mushrooms soak up rich butter, savoury soy, herby thyme and garlic in a foil pouch for easy clean-up.
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
340 g
Top Sirloin Steak
1 tbsp
Montreal Spice Blend
227 g
Mushrooms
360 g
Yellow Potato
56 g
Onion, chopped
7 g
Thyme
6 g
Garlic
½ tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
56 g
Spring Mix
Not included in your delivery
½ tsp
Sugar*
2 tbsp
Unsalted Butter*
(Contains Milk)
2.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Lightly oil grill. While you prep, preheat grill to 500°F over medium-high heat.
Cut potatoes into 1/2-inch pieces. Toss potatoes with onions, half the Montreal Spice Blend, 1 tbsp oil and 2 tbsp water (dbl both for 4 ppl) in a medium bowl. Thinly slice mushrooms. Strip half the thyme leaves off stems (use all for 4 ppl). Peel, then mince or grate garlic. Melt 2 tbsp butter (dbl for 4 ppl) in a small microwaveable bowl. Add garlic, thyme leaves and soy sauce. Season with salt and pepper, then stir to combine.
Layer two 24x12-inch pieces of foil. Arrange potato mixture on one side of foil. Fold foil in half over potato mixture and pinch edges to seal pouch. Layer another two 24x12-inch pieces of foil. Arrange mushrooms on one side of foil. Drizzle with garlic-butter mixture, then toss to coat. Fold foil in half over mushrooms and pinch edges to seal pouch. (NOTE: For 4 ppl, make 2 pouches each of potatoes and mushrooms, using 2 pieces of foil per pouch.)
Place potato pouch of one side grill, close lid and grill, until tender, 18-20 min.
While potatoes grill, place mushroom pouch on same side of grill as potatoes, close lid and grill, until tender, 14-16 min.
While mushrooms grill, pat steaks dry with paper towels. Season with remaining Montreal Spice Blend and drizzle with 1/2 tbsp oil (dbl for 4 ppl). Add steaks to other side of grill. Grill steaks, flipping once, until cooked to desired doneness, 4-7 min per side.** Set steaks aside to rest for 5 min.
While steaks rest, whisk together vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add spring mix and toss to combine. Season with salt and pepper. Carefully open foil pouches. Thinly slice steaks. Divide steak, potatoes and salad between plates. Top steak with mushrooms and drizzle over any remaining garlic-butter from foil pouch.
