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Montreal Bistro Grilled Steak

Montreal Bistro Grilled Steak

with Garlicky Mushrooms, Potatoes and Side Salad

Father's Day Special
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This French-inspired meal is best enjoyed outside, fresh off the grill! Mushrooms soak up rich butter, savoury soy, herby thyme and garlic in a foil pouch for easy clean-up.

Tags:Easy Clean-up
Allergens:Soy/SojaWheat/BléSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Top Sirloin Steak

1 tbsp

Montreal Steak Spice

227 g

Mushrooms

360 g

Yellow Potato

56 g

Onion, chopped

7 g

Thyme

6 g

Garlic

½ tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

56 g

Spring Mix

Not included in your delivery

½ tsp

Sugar*

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories670 kcal
Fat33 g
Saturated Fat11 g
Carbohydrate47 g
Sugar7 g
Dietary Fiber6 g
Protein46 g
Cholesterol115 mg
Sodium860 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Bowl
Small Bowl
Measuring Spoons
Aluminum Foil
Paper Towel
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Lightly oil grill. While you prep, preheat grill to 500°F over medium-high heat.

Cut potatoes into 1/2-inch pieces. Toss potatoes with onions, half the Montreal Spice Blend, 1 tbsp oil and 2 tbsp water (dbl both for 4 ppl) in a medium bowl. Thinly slice mushrooms. Strip half the thyme leaves off stems (use all for 4 ppl). Peel, then mince or grate garlic. Melt 2 tbsp butter (dbl for 4 ppl) in a small microwaveable bowl. Add garlic, thyme leaves and soy sauce. Season with salt and pepper, then stir to combine.

2

Layer two 24x12-inch pieces of foil. Arrange potato mixture on one side of foil. Fold foil in half over potato mixture and pinch edges to seal pouch. Layer another two 24x12-inch pieces of foil. Arrange mushrooms on one side of foil. Drizzle with garlic-butter mixture, then toss to coat. Fold foil in half over mushrooms and pinch edges to seal pouch. (NOTE: For 4 ppl, make 2 pouches each of potatoes and mushrooms, using 2 pieces of foil per pouch.)

3

Place potato pouch of one side grill, close lid and grill, until tender, 18-20 min.

4

While potatoes grill, place mushroom pouch on same side of grill as potatoes, close lid and grill, until tender, 14-16 min.

5

While mushrooms grill, pat steaks dry with paper towels. Season with remaining Montreal Spice Blend and drizzle with 1/2 tbsp oil (dbl for 4 ppl). Add steaks to other side of grill. Grill steaks, flipping once, until cooked to desired doneness, 4-7 min per side.** Set steaks aside to rest for 5 min.

6

While steaks rest, whisk together vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add spring mix and toss to combine. Season with salt and pepper. Carefully open foil pouches. Thinly slice steaks. Divide steak, potatoes and salad between plates. Top steak with mushrooms and drizzle over any remaining garlic-butter from foil pouch.