Bacon-Wrapped Steaks
with Mashed Potatoes, Maple-Dijon Brussels Sprouts and Ranch
It's hard to beat a beautifully seared steak, but bacon is a good place to start! Pair that with delicious creamy mash and Brussels sprouts, then top it all off with cheesy dill ranch that is truly out of this world, this Fresh Special recipe is destined to please!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Top Sirloin Steak
100 g
Bacon Strips
7 g
Chives
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tsp
Garlic Salt
460 g
Russet Potato
227 g
Brussels Sprouts
2 tbsp
Maple Syrup
1 tbsp
Dijon Mustard
(Contains Mustard)
4 tbsp
Ranch Dressing
(Contains Egg, Milk, Soy)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
3 tbsp
Milk*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Halve Brussels sprouts (if larger, quarter them). Add Brussels sprouts and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until tender, 16-20 min.
Meanwhile, peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
Meanwhile, pat steaks dry with paper towels. Season with garlic salt and pepper, then wrap 2 bacon strips around each steak. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then bacon-wrapped steaks. Sear until golden-brown,1-2 min per side. Remove the pan from heat, then transfer bacon-wrapped steaks to another unlined baking sheet. Roast in the top of the oven until bacon is crispy and steaks are cooked to desired doneness, 10-12 min.**
Meanwhile, thinly slice chives. Add maple syrup, half the chives and Dijon to a large bowl. Season with salt and pepper to taste, then stir to combine.
Drain and return potatoes to the same pot, off heat. Mash Parmesan, 2 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until creamy. Season with salt and pepper, to taste.
Add Brussels sprouts to the bowl with maple-Dijon dressing, then toss to coat. Divide Brussels sprouts, mashed potatoes and steaks between plates. Sprinkle remaining chives over mashed potatoes. Serve ranch dressing on the side for dipping.
