Parmesan-Crusted Steak
with Truffle-Salted Potatoes and Wedge Salad
Allergènes:
Blé
•Lait
•Oeuf
Produit dans un établissement 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 cuisson6 minutes
DifficultéFacile
Ingrédients
quantité par portion
285 g
Steaks de haut de surlonge
2 pièce(s)
Pomme de terre Russet
0.17 tasse(s)
Chapelure panko
(Contient: Blé Peut contenir : Blé, Gluten)
½ pièce(s)
Pomme de laitue iceberg
1 pièce(s)
Tomate
7 g
Ciboulette
½ tasse(s)
Monterey Jack, râpé
(Contient: Lait)
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
6 cs
Vinaigrette ranch
(Contient: Lait, Oeuf Peut contenir : Blé, Noix, Poisson, Moutarde, Sésame, Soya, Sulfites)
1 g
Sel de truffe
(Peut contenir : Blé, Noix, Moutarde, Sésame, Soya, Sulfites, Lait, Arachides)
Ustensiles
•Papier sulfurisé
•Plaque de cuisson
•Cuillères à mesurer
•Grande poêle antiadhésive
•Bol à mélanger, moyen
•Papier aluminium
•Grand bol
Instructions
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.
