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Applewood Smoke-Spiced Steaks

Applewood Smoke-Spiced Steaks

with Loaded Baked Potatoes and Buttery Veggies
0.0(45)
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Calories
: 
940 kcal
Protein
: 
48g protein
Preparation Time
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Mustard
  • Wheat
  • Gluten
  • Sulphites
  • Egg
  • Wheat
  • Sesame
  • Crustaceans
  • Soy
  • Fish
  • Milk
  • May contain traces of allergens
  • Tree nuts
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

285 g

Top Sirloin Steak

350 g

Yellow Potato

1 unit(s)

Sweet Bell Pepper

113 g

Corn Kernels

2 unit(s)

Garlic, cloves

7 g

Chives

½ cup

Cheddar Cheese, shredded

(Contains: Milk)

4 tbsp

BBQ Sauce

(Contains: Mustard May contain traces of: Gluten, Sulphites, Egg, Wheat, Sesame, Crustaceans, Soy, Fish, Milk)

2 unit(s)

Sour Cream

(Contains: Milk May contain traces of: Milk)

56 g

Baby Spinach

7 g

Applewood Smoke Spice

(Contains: Mustard May contain traces of: Sulphites, Wheat, Sesame, Soy, Milk, Tree nuts, Peanuts)

28 g

Crispy Shallots

(Contains: Wheat May contain traces of: Gluten)

Not included in your delivery

2 tbsp

Butter*

(Contains: Milk)

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories940 kcal
Fat53 g
Saturated Fat25 g
Carbohydrate77 g
Sugar24 g
Dietary Fiber7 g
Protein48 g
Cholesterol150 mg
Sodium990 mg
Trans Fat1.5 g
Potassium2050 mg
Calcium350 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.
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Large Non-Stick Pan
•Aluminum Foil

Cooking Steps

Bake potatoes
1
  • Before starting, preheat the oven to 450˚F. Wash and dry all produce.
  • Remove any brown spots from potatoes and halve lengthwise.
  • To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. Arrange cut-side down.
  • Roast in the bottom of the oven for 20-22 min, until tender.
Prep remaining ingredients
2
  • Meanwhile, core, then cut pepper into 1/4-inch pieces.
  • Peel, then mince or grate garlic.
  • Thinly slice chives.
  • Roughly chop spinach.
Cook steaks
3
  • Meanwhile, pat steaks dry with paper towels. Season with half the Applewood Smoke Spice, salt and pepper.
  • Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then steaks. Pan-fry 3-4 min per side, until golden.
  • Add half the BBQ sauce, 1 tbsp (2 tbsp) butter and 1 tbsp (2 tbsp) water. Cook for 1-2 min, or until steaks are glazed and 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.
Cook veggies
4
  • Heat another large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan for 1 min, until melted.
  • Add corn, peppers and 2 tbsp (1/4 cup) water. Stir to combine. Cover and cook for 5-6 min, stirring occasionally, until water evaporates and veggies are tender. 
  • Add garlic, remaining Applewood Smoke Spice and spinach. Cook for 1-2 min, stirring often, until spinach is wilted. Season with salt and pepper.
Finish potatoes
5
  • When potatoes are done, carefully remove from the oven. Flip potatoes over, then arrange in the centre of the baking sheet. Sprinkle cheese over top. Return to the bottom of the oven.
  • Roast for 2-3 min, until cheese melts.
Finish and serve
6
  • Thinly slice steaks.
  • Divide potatoes, veggies and steak between plates.
  • Top potatoes with sour cream, crispy shallots and chives.
  • Serve remaining BBQ sauce on the side. 

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