Dill-Garlic Top Sirloin Steak
with Potato Coins and Fresh Apple Salad- Almonds
- Mustard
- Egg
- Sulphites
- Soy
- Sulphites
- Egg
- Gluten
- Milk
- Mustard
- Peanuts
- Sesame
- May contain traces of allergens
- Fish
- Wheat
- Crustaceans
- Tree nuts
Ingredients: Russet potato • Top sirloin steak • Gala apple • 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 • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide).
Ingredients
285 g
Top Sirloin Steak
28 g
Almonds, sliced
(Contains: Almonds May be present: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
1 unit(s)
Gala Apple
1 tbsp
Creamy Horseradish Sauce
(Contains: Mustard, Egg May be present: Milk, Sulphites, Soy, Fish, Sesame, Gluten, Egg, Wheat, Crustaceans)
56 g
Spring Mix
¼ tbsp
Red Wine Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
1 unit(s)
Radish
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
2 unit(s)
Russet Potato
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/4-inch rounds.
- To a parchment-lined baking sheet, add potatoes, half the Dill-Garlic Spice Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-24 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and the bottom of the oven, rotating sheets halfway through.)
- Core, then cut apple into 1/4-inch slices. Set aside.
- Trim roots or tops off of radishes. Thinly slice, then cut into half-moons.
- To a small bowl, add horseradish sauce, remaining Dill-Garlic Spice Blend 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.
- Meanwhile, pat steaks dry with paper towels. Season all sides with salt and pepper.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks. Cook for 1-2 min per side, until browned. (NOTE: Steaks will finish cooking in step 4.)
- Remove pan from heat, then transfer steaks to an unlined baking sheet.
- Roast in the middle of the oven for 4-7 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 to rest for 2-3 min.
- 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.
- Add spring mix, toasted almonds, radishes and apples. Season with salt and pepper. Toss to combine.
- Divide steak, potato coins and salad between plates.
- Serve horseradish sauce alongside for dipping.
