Bacon Wrapped Ribeye Steaks
with Fresh Apple Salad- Almonds
- Mustard
- Egg
- Soy
- Sulphites
- Egg
- Gluten
- Milk
- Mustard
- Peanuts
- Sesame
- May contain traces of allergens
- Fish
- Wheat
- Crustaceans
- Tree nuts
Ingredients: Ribeye steak • Gala apple • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Almonds • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Creamy horseradish sauce (egg, mustard) (vegetable oil, water, horseradish, sugar, frozen egg yolk, vinegar, salt, modified corn starch, mustard, dried onion, spices, natural flavour (mustard), tamarind gum, xanthan gum, citric acid) • Red wine vinegar • Radish.
Ingredients
370 g
Ribeye Steak
100 g
Bacon Strips
28 g
Almonds, sliced
(Contains: Almonds May contain traces of: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
1 unit(s)
Gala Apple
1 tbsp
Creamy Horseradish Sauce
(Contains: Mustard, Egg May contain traces of: Milk, Sulphites, Soy, Fish, Sesame, Gluten, Egg, Wheat, Crustaceans)
56 g
Spring Mix
¼ tbsp
Red Wine Vinegar
(May contain traces of: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
1 unit(s)
Radish
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May contain traces of: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Core, then cut apple into 1/4-inch slices. Set aside.
- Trim roots or top off of radishes. Thinly slice, then cut into half-moons.
- To a small bowl, add horseradish sauce and mayo. Season with pepper. Stir to combine.
- Heat a large non-stick pan over medium.
- When hot, add almonds to the dry pan. Toast for 4-5-min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Wipe pan.
- Meanwhile, pat steaks dry with paper towels. Season with salt and pepper, then wrap 2 bacon strips around each steak.
- Heat the same large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks.
- Sear on all sides for 1-2 min per side, until bacon and steak are browned. (NOTE: Steaks and bacon will finish cooking in step 3.)
- Remove steaks from heat and transfer to an unlined baking sheet. Roast in the middle of the oven 5-8 min or until cooked to desired doneness.**
- When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside for 2-3 min to rest.
- Meanwhile, to a large bowl, add 1 tbsp (2 tbsp) oil, 1 tsp (2 tsp) vinegar, and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper. Stir to combine.
- To the large bowl, add spring mix, toasted almonds, radishes and apples. Season with salt and pepper. Toss to combine.
- Divide steak and salad between plates.
- Serve horseradish sauce on the side as a dipper.
If you've opted to get ribeye steak, prep and cook in the same way the recipe instructs you to prep and cook sirloin steak.**
