Montreal-Spiced Ribeye Steak
and Creamy Spinach Salad with Bacon
All the fanfare of a steakhouse dinner is packed into this weeknight feast. Steak and hearty potatoes are seasoned with savoury Montreal spice!
Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount.
Ingredients: Russet potato • Ribeye steak • Spinach • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Ciabatta roll (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Lemon • 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) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Parsley • Garlic • Montreal spice blend (mustard) (spices and herbs (including mustard), salt, dehydrated garlic, canola oil).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
370 g
Ribeye Steak
100 g
Bacon Strips
1 unit(s)
Ciabatta Roll
(Contains: Sesame, Soy, Walnuts, Oats, Rye, Triticale, May contain traces of allergens, Wheat, Barley)
2 unit(s)
Russet Potato
1 unit(s)
Lemon
2 unit(s)
Garlic, cloves
7 g
Parsley
113 g
Baby Spinach
4 tbsp
Mayonnaise
(Contains: Egg, May contain traces of allergens, Mustard, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
6 g
Montreal Spice Blend
(Contains: May contain traces of allergens, Mustard, Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Pepper*
¼ tsp
Salt*
2 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F. Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To an unlined baking sheet, add potatoes, half the Montreal Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden.
- Meanwhile, cut bacon crosswise into 1/4-inch pieces.
- Heat a large non-stick pan over medium.
- When hot, add bacon. Cook 5-7 min, flipping occasionally, until crispy.**
- Remove the pan from heat. Using a slotted spoon, transfer bacon to one side of a plate to cool slightly. Set aside.
- Reserve bacon fat in the pan.
- Meanwhile, cut ciabatta into 1/2-inch pieces.
- Reheat the pan with bacon fat over medium.
- When hot, add ciabatta pieces. Season with salt and pepper. Cook 5-6 min, stirring often, until toasted.
- Remove from heat, then add croutons to the other side of the plate with bacon.
- Pat steak dry with paper towels, then season with salt and remaining Montreal Spice Blend.
- Reheat the same pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then steak. Sear 1-2 min per side, until golden.
- Remove from heat, then transfer steak to another unlined baking sheet.
- Roast in the top of the oven for 5-8 min, until cooked to desired doneness.**
- When steak is done, transfer to a cutting board. Cover loosely with foil and set aside to rest for 5 min.
- Meanwhile, roughly chop parsley.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Peel, then mince or grate garlic.
- To a large bowl, add mayo, half the Parmesan, half the lemon zest, half the garlic and 1 tbsp (2 tbsp) lemon juice. Season with salt and pepper, then whisk to combine. Set aside.
- To a small bowl, add remaining lemon zest, remaining garlic, half the parsley and softened butter. Season with salt and pepper, then stir to combine. (NOTE: This is your compound butter.)
- To the large bowl with dressing, add spinach, bacon and croutons, then toss to combine.
- Thinly slice steaks.
- Divide steak, potato wedges and salad between plates.
- Sprinkle remaining Parmesan over top of salad.
- Dollop compound butter onto steak to melt.
- Sprinkle remaining parsley over top of potatoes.
- Squeeze a lemon wedge over top of salad.
If you've opted for ribeye steak, prep and cook the same way the recipe instructs you to prep and cook the striploin steak.
