Father's Day Steak Brunch

Name: Father's Day Steak Brunch with bacon wrapped asparagus and roasted potatoes
Total time: 40 min
Yield: 2
Cuisine: 0
Ingredients: 285 g Steak de haut de surlonge; 100 g Tranches de bacon; 227 g Asperges; 2 pièce(s) Pomme de terre Russet; ½ cs Moutarde de Dijon; 10 g Mélange d'épices de Montréal; 2 pièce(s) Œuf; ¼ tasse(s) Parmesan, râpé grossièrement; 7 g Mélange d’épices acidulé à l’ail; 7 g Ciboulette; 2 cs Huile*; 2 cs Beurre*; ⅓ cc Sel*; ⅓ cc Poivre*

with bacon wrapped asparagus and roasted potatoes

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

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!

étiquettes:

Beef

Allergènes:

Senf

•Egg

•Milk

•Schwefeldioxide und Sulfite

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation40 minutes

Temps de cuisson15 minutes

DifficultéMoyen

Ingrédients

quantité par portion

285 g

Steak de haut de surlonge

100 g

Tranches de bacon

227 g

Asperges

2 pièce(s)

Pomme de terre Russet

½ cs

Moutarde de Dijon

10 g

Mélange d'épices de Montréal

2 pièce(s)

Œuf

¼ tasse(s)

Parmesan, râpé grossièrement

7 g

Mélange d’épices acidulé à l’ail

7 g

Ciboulette

Pas inclus dans votre livraison

2 cs

Huile*

2 cs

Beurre*

⅓ cc

Sel*

⅓ cc

Poivre*

Informations nutritionnelles

Énergie (kcal)990 kcal

Graisses64 g

dont saturés24 g

Glucides52 g

dont sucres4 g

Fibres7 g

Protéines55 g

Cholestérol340 mg

Sel2230 mg

Gras Trans1 g

Potassium1900 mg

Calcium300 mg

Fer9.5 mg

Ustensiles

•Plaque de cuisson

•Plaque de cuisson recouverte de papier sulfurisé

•Grande poêle antiadhésive

Instructions

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.