Father's Day Steak Brunch
with bacon wrapped asparagus and roasted potatoes
Juicy roast steak served with crispy bacon-wrapped asparagus, golden roasted potatoes wedges, and parmesan cheese. Finished with a perfectly cooked sunny-side egg for a deliciously savory father's day brunch!
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
227 g
Asparagus
2 unit(s)
Russet Potato
½ tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
10 g
Montreal Spice Blend
(Contains: Mustard May contain traces of: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 unit(s)
Egg
(Contains: Egg)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
7 g
Zesty Garlic Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
7 g
Chives
Not included in your delivery
2 tbsp
Oil*
2 tbsp
Butter*
(Contains: Milk)
⅓ tsp
Salt*
⅓ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- Cut potatoes into 1/2-inch wedges.
- To a unlined baking sheet, add potatoes, Zesty Garlic Blend and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt, then toss to coat. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Roast in the bottom of the oven, flipping halfway through, sprinkle over parmesan and continue cooking until tender and golden-brown, 25-28 min.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- Cut potatoes into 1/2-inch wedges.
- To a unlined baking sheet, add potatoes, Zesty Garlic Blend and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt, then toss to coat. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.
- Trim and discard bottom 1 inch from asparagus.
- Divide asparagus into 4 bundles (8 bundles for 4 ppl). Carefully wrap 1 bacon strip around each bundle.
- Transfer bacon-wrapped asparagus to a aluminum foil-lined baking sheet. Season with pepper.
- Roast in the middle of the oven, carefully flipping halfway through, until bacon is crisp, 10-14 min.**
- Thinly slice chives.
- Pat steak dry with paper towels, rub dijon mustard on steaks evely then season remaining Montreal Steak Spice.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Pan-fry 4-7 min per side 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.
- In a medium non-stick pan, heat 1 tbsp butter (2 tbsp) over medium-low. Swirl pan until melted.
- Crack in two (four) eggs. Season with remaining Montreal Steak Spice. Pan-fry, covered, until egg whites are set, 2-3 min. (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp oil instead of butter.)
- Sprinkle with half the chives.
- Thinly slice steaks.
- Divide asparagus, roasted potatoes and steak between plates.
- Place sunnyside egg on top of steak.
- Sprinkle remaining chives over potatoes.
