Striploin Steak and Bacon-Balsamic Sauce
with Mustardy Broccoli and Herbed Potatoes
Thinking about having company over? This dish is made to impress! A plate of heavenly bacon-balsamic sauce draped over tender steak is a sure-fire dinner hit with its savoury-sweet notes! Broccoli tossed in mustard and buttery herbed potatoes complete this gorgeous meal.
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
50 g
Shallot
4 tbsp
Balsamic Glaze
(Contains Sulphites)
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat)
280 g
Sous Vide Potatoes
1 tbsp
Whole Grain Mustard
(Contains Mustard)
227 g
Broccoli, florets
1 tsp
Garlic Salt
7 g
Chives
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
3 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut shallot into 1/4-inch pieces. Cut broccoli into bite-sized pieces.Thinly slice chives.Drain potatoes, then thoroughly pat dry with paper towels. (TIP: Any extra moisture will prevent potatoes from crisping when roasted.)Cut bacon into 1/4-inch pieces on a separate cutting board or use scissors.
Add mustard, half the 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 broccoli to a parchment-lined baking sheet. Drizzle mustard sauce over broccoli. Season with pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 12-15 min.
Add potatoes, remaining 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, 12-14 min.When potatoes are done, immediately add 1 tbsp butter (same for 4 ppl) and half the chives to the baking sheet with potatoes. Stir until butter melts and potatoes are coated.
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 oil (same for 4 ppl), then steaks. Sear until golden-brown and cooked through, 3-4 min per side.**Remove from heat, then transfer steaks to a cutting board to rest, 5 min. Reserve fat in the pan.
Heat the same pan over medium.Add bacon and shallots. 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, if desired.Sprinkle remaining Gravy Spice Blend into the pan. Cook, stirring often, until bacon and shallots are coated, 30 sec.Gradually add 2/3 cup (1 cup) water. Cook, stirring often, until mixture comes to a simmer. Simmer, stirring often, until sauce thickens slightly, 1-2 min. Remove from heat.
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 broccoli between plates.Spoon bacon-balsamic sauce over steaks, then sprinkle with remaining chives.
