Zesty Garlic Steak and BLT Salad
with Buttery Chive- Horseradish Sauce
Juicy steak, fresh salad, savoury potato wedges and a rich, faux hollandaise sauce... It's giving full on restaurant-quality vibes, without the hassle of having to leave your own kitchen!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Top Sirloin Steak
100 g
Bacon Strips
3 unit(s)
Sweet Potato
113 g
Arugula and Spinach Mix
113 g
Baby Heirloom Tomatoes
7 g
Chives
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
2 tbsp
Creamy Horseradish Sauce
(Contains: Egg, Mustard, Sulphites May contain traces of: Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Milk)
1.5 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
1 tbsp
Zesty Garlic Blend
(Contains: Sulphites)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Sugar*
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Line a baking sheet with parchment paper.
- Cut potatoes into 1/2-inch wedges.
- Add potatoes, half the Zesty Garlic Blend and 1 tbsp (2 tbsp) oil to prepared baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
- Heat a large non-stick pan over medium heat.
- While pan heats, cut bacon into 1/2-inch pieces.
- When hot, add bacon. Cook, flipping occasionally, until crispy, 5-8 min.**
- Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.
- Reserve fat in pan.
- Halve tomatoes.
- Thinly slice chives.
- Add 1 tbsp (2 tbsp) vinegar, 1 tbsp (2 tbsp) oil, and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then stir to combine. Add tomatoes, then toss to coat.
- Heat the same pan from step 2 over medium-high.
- While pan heats, pat steaks dry with paper towels. Season with remaining Zesty Garlic Blend, salt and pepper.
- When hot, add steaks. Sear until golden-brown,1-2 per side. (NOTE: Steaks will finish cooking in oven.)
- Remove from heat and transfer steaks to an unlined baking sheet.
- Cook in the bottom of the oven until cooked to desired doneness, 5-9 min.**
- While steaks cook, heat 2 tbsp (4 tbsp) butter in the microwave until melted, 30 sec. Cool butter for 2 min.
- Add mayo, creamy horseradish sauce, half the chives and 1/2 tbsp (1 tbsp) vinegar to a medium bowl. Whisk to combine.
- Slowly add cooled butter, whisking to combine. Season with salt and pepper.
- When steaks are done, transfer to a plate. Loosely cover with foil and set aside to rest, 2-3 min.
- Add bacon and spinach and arugula mix to bowl with tomatoes. Toss to coat.
- Thinly slice steak, then drizzle half the buttery chive-horseradish sauce over top.
- Divide potatoes, steak and salad between plates.
- Sprinkle remaining chives over potatoes and steak.
- Serve remaining buttery chive-horseradish sauce alongside for dipping.
