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Applewood Smoked Steak

Applewood Smoked Steak

with Foil-Pouch Potatoes and Bacon Caesar Salad

Long Weekend Grill
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Steak and bacon, what could be better? This steak gets the smokehouse treatment with our delicious Applewood Smoke spice. A bacon caesar salad and grilled foil-pouch potatoes perfect this meal for the last long weekend of summer!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Top Sirloin Steak

100 g

Bacon Strips

300 g

Red Potato

2 tbsp


(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

1 unit

Baby Gem Lettuce

¼ cup

Parmesan Cheese


1 tbsp

White Wine Vinegar


3 g


1 tbsp

Applewood Smoke Spice

7 g


Not included in your delivery

1 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3054 kJ
Calories730 kcal
Fat41 g
Saturated Fat12 g
Carbohydrate29 g
Sugar4 g
Dietary Fiber4 g
Protein46 g
Cholesterol130 mg
Sodium1060 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Paper Towel
Slotted Spoon
Medium Bowl
Aluminum Foil
Measuring Spoons
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Lightly oil the grill.While you prep, preheat grill to 500°F over medium-high heat.Garlic Guide for Step 5: 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra (dbl for 4ppl)! Cut bacon into 1/4-inch strips. Heat a large non-stick pan over medium heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** Remove pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.


While bacon cooks, cut or tear baby gem lettuce into 1-inch pieces. Thinly slice chives. Peel, then mince or grate garlic. Cut potatoes into 1/2-inch pieces. Toss potatoes with 1 tbsp oil and 2 tbsp water (dbl both for 4ppl) in a medium bowl. Season with salt and pepper. Pat steaks dry with paper towels. Season with salt and pepper. Sprinkle with Applewood Smoke spice.


Layer two 24x12-inch pieces of foil. Arrange potato mixture on one side of foil. Fold foil in half over potato mixture and pinch to seal pouch. (NOTE: Make 2 pouches for 4ppl, using 2 pieces of foil per pouch). Place pouch on one side of grill and grill over medium-high heat, until tender, 18-20 min.


Halfway through grilling potatoes, add steak to other side of grill. Cook steak, flipping once, until cooked to desired doneness, 4-6 min per side.**


Whisk together mayo, 1/4 tsp garlic and 1/2 tbsp vinegar (dbl both for 4ppl) in a large bowl. (NOTE: Reference Garlic Guide.) Add baby gem lettuce, parmesan and bacon and toss to combine. Season with salt and pepper.


Carefully open foil pouch. Sprinkle potatoes with chives. Thinly slice steak. Divide steak, potatoes and salad between plates.