Roadhouse-Style Steaks

Name: Roadhouse-Style Steaks with Loaded Baked Potatoes and Buttery Veggies
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 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; 4 tbsp BBQ Sauce; 2 unit(s) Sour Cream; 18 g BBQ Seasoning; 56 g Baby Spinach; 2 tbsp Garlic Spread; 1 tbsp Butter*; 1 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Loaded Baked Potatoes and Buttery Veggies

Get Up To 20 Free Meals + Free Sides for Life

Giddy up! These Texas-style roadhouse steaks and loaded taters are a sure-fire way to add equal parts comfort and excitement to your dinner table.

Allergens:

Milk

•Senf

•Schwefeldioxide und Sulfite

•Soja

The quantities provided above are averages only.

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

Preparation Time35 minutes

Cooking Time8 minutes

DifficultyEasy

Ingredients

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

4 tbsp

BBQ Sauce

2 unit(s)

Sour Cream

18 g

BBQ Seasoning

56 g

Baby Spinach

2 tbsp

Garlic Spread

Not included in your delivery

1 tbsp

Butter*

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories910 kcal

Fat46 g

Saturated Fat20 g

Carbohydrate76 g

Sugar25 g

Dietary Fiber7 g

Protein48 g

Cholesterol135 mg

Sodium1570 mg

Trans Fat1 g

Potassium2100 mg

Calcium350 mg

Iron7.5 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

•Aluminum Foil

•Paper Towel

Cooking Steps

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.

Meanwhile, core, then cut pepper into 1/4-inch pieces.
Peel, then mince or grate garlic.
Thinly slice chives.
Roughly chop spinach.

Heat a 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 is evaporated and veggies are tender.
Add garlic, half the BBQ seasoning, spinach and garlic spread. Cook for 1-2 min, stirring often, until spinach is wilted. Season with salt and pepper.
Remove to plate. Keep warm.

Meanwhile, pat steaks dry with paper towels. Season with remaining BBQ seasoning, salt and pepper.
Reheat the same pan (from step 3) over over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then steaks. Pan-fry 3 min per side or until golden.
Add half the BBQ sauce. Cook for 1-2 min, or until steaks are glazed and cooked to desired doneness.** [tester, please check timing. Style guide doesn't have a range.]
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.

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.