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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!

Allergens:Egg/OeufSulphites/SulfiteMustard/MoutardeMilk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Top Sirloin Steak

100 g

Bacon Strips

300 g

Red Potato

2 tbsp

Mayonnaise

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

1 unit

Baby Gem Lettuce

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

3 g

Garlic

1 tbsp

Applewood Smoke Spice

7 g

Chives

Not included in your delivery

1 tbsp

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Paper Towel
Slotted Spoon
Medium Bowl
Aluminum Foil
Measuring Spoons
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.**

5

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.

6

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