In this dish, steak and potatoes get a serious upgrade! The steak is transformed by BBQ season and finished off with Hello Fresh BBQ Sauce. Roasted Brussels sprouts and potato wedges are loaded with salty bacon, chives and cheddar cheese for an unforgettable steak night in!
Cheddar Cheese, shredded(ContainsMilk/Lait)
BBQ Sauce(ContainsMustard/Moutarde, Sulphites/Sulfite)
Before starting, preheat the oven to 450°F and wash and dry all produce. Halve Brussels. Slice potatoes into 1/2-inch wedges. On a parchment lined baking sheet, toss potatoes and Brussels with 2 tbsp oil (dbl for 4ppl) and half the BBQ seasoning. Arrange in a single layer (NOTE: Use two prepared baking sheets for 4ppl). Season with salt and pepper. Roast in the middle of the oven, flipping halfway through cooking, until potatoes are golden-brown, and Brussels are tender, 25-28 min.
While potatoes roast, cut bacon into 1/4-inch strips. Heat a large non-stick pan over medium-high heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** Remove pan from the heat. Using a slotted spoon, transfer bacon to a small bowl. Set aside. Carefully wipe the pan clean.
Thinly slice the chives. Add sour cream and half the chives to a small bowl. Stir to combine. Set aside. Pat steak dry with paper towel, then season with salt, pepper and remaining BBQ seasoning. Set aside.
Re-heat the large non-stick pan pan over medium high heat. When hot, add 1 tbsp oil (dbl for 4pl) then the steaks. Pan-fry, until cooked to desired doneness, 5-8 min per side.
When the veggies are almost done, sprinkle cheese and bacon over the potato wedges and Brussels. Return the baking sheet to the oven. Bake until the cheese is golden brown, 3-4 min.
Brush steaks with BBQ sauce. Divide loaded veggies and steak between plates. Serve with a dollop of sour cream. Sprinkle over the chives.