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 over tender striploin steak is a surefire hit with its savoury-sweet notes. Snap peas tossed in mustard, served alongside buttery herbed potatoes complete this delicious meal. We've added on a tasty brie and fig toast as an appetizer or to serve before your main dish.
Ingredients: Yellow potato • Striploin steak • 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
370 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, 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, 18-20 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, 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 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, 18-20 min.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- While pan heats, pat striploin 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.
- 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 striploin steak, cook it in the same way the recipe instructs you to cook the sirloin steak.