Parmesan-Crusted Steaks
with Truffle-Salted Potatoes and Fresh SaladCalories
:
720 kcalProtein
:
50g proteinTotal
:
40 minutesDifficulty
:
EasyAllergens:
- Wheat
- Milk
- Egg
- Wheat
- Gluten
- May contain traces of allergens
- Tree nuts
- Fish
- Mustard
- Sesame
- Soy
- Sulphites
- Milk
- Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
285 g
Top Sirloin Steak
2 unit(s)
Russet Potato
0.17 cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
½ unit(s)
Iceberg Lettuce Head
1 unit(s)
Tomato
7 g
Chives
½ cup
Monterey Jack Cheese, shredded
(Contains: Milk)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
6 tbsp
Ranch Dressing
(Contains: Milk, Egg May be present: Wheat, Tree nuts, Fish, Mustard, Sesame, Soy, Sulphites)
1 g
Truffle Sea Salt
(May be present: Wheat, Tree nuts, Mustard, Sesame, Soy, Sulphites, Milk, Peanuts)
Nutrition Values
Calories720 kcal
Fat31 g
Saturated Fat12 g
Carbohydrate58 g
Sugar8 g
Dietary Fiber6 g
Protein50 g
Cholesterol115 mg
Sodium940 mg
Trans Fat1 g
Potassium1850 mg
Calcium400 mg
Iron7 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
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Large Non-Stick Pan
•Medium Bowl
•Aluminum Foil
•Large Bowl
Cooking Steps
1
- 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.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper and half the truffle salt, then toss to coat.
- Roast in the middleof the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)
2
- Meanwhile, remove and discard outer layer of lettuce. Remove stem. Cut lettuce into 1/2-inch pieces.
- Cut tomatoes into 1/4-inch pieces.
- Thinly slice chives.
3
- Pat steaks dry with paper towels. Season with pepper and remaining truffle salt.
- Heat a large non-stick 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 5.)
- Remove from heat and transfer steaks to a parchment-lined baking sheet.
4
- In a medium bowl, combine Parmesan, half the panko (use all for 4 servings), half the Monterey Jack cheese and half the ranch dressing.
- Lightly press topping onto the top of the steaks.
- Roast in the middle of the oven 5-8 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.
5
- Meanwhile, in a large bowl, toss together lettuce, tomato and remaining ranch dressing.
6
- Divide steak, potatoes and salad between plates.
- Sprinkle chives over potatoes and remaining Monterey Jack cheese over salad.
