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Saucy BBQ Striploin Steak

Saucy BBQ Striploin Steak

with Loaded Brussels and Potato
4.5(6)
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Calories
: 
980 kcal
Protein
: 
57g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Sulphites
  • Mustard
  • May contain traces of allergens
  • Milk
  • Mustard
  • Tree nuts
  • Peanuts
  • Sesame
  • Soy
  • Wheat
  • Sulphites
  • Crustaceans
  • Egg
  • Fish
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

370 g

Striploin Steak

100 g

Bacon Strips

7 g

Chives

1 unit(s)

Sour Cream

(Contains: Milk)

¼ cup

Cheddar Cheese, shredded

(Contains: Milk)

1 tbsp

BBQ Seasoning

(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

4 tbsp

BBQ Sauce

(Contains: Mustard May be present: Milk, Sesame, Soy, Wheat, Sulphites, Crustaceans, Egg, Fish)

227 g

Brussels Sprouts

280 g

Sous Vide Potatoes

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Calories980 kcal
Fat62 g
Saturated Fat20 g
Carbohydrate49 g
Sugar20 g
Dietary Fiber8 g
Protein57 g
Cholesterol145 mg
Sodium1740 mg
Trans Fat1 g
Potassium1750 mg
Calcium225 mg
Iron9 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
•Slotted Spoon
•Small Bowl
•Silicone Brush

Cooking Steps

PDF
Roast potatoes and Brussels
1
  • Halve Brussels sprouts. 
  • Pat potatoes dry with paper towels.
  • Toss potatoes and Brussels sprouts with 2 tbsp (4 tbsp) oil and half the BBQ seasoning on a parchment-lined baking sheet. Season with salt.
  • Roast in the middle of the oven, flipping halfway through cooking, until potatoes are golden-brown, and Brussels sprouts are tender, 15-18 min.
Fry bacon
2
  • Meanwhile, cut bacon into 1/4-inch strips.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.**
  • Remove pan from the heat. Using a slotted spoon, transfer bacon to a small bowl. Set aside.
  • Carefully wipe the pan clean. 
Finish prep
3
  • Thinly slice the chives.
  • Stir together sour cream and half the chives to a small bowl. Set aside.
  • Pat striploin dry with paper towel, then season with salt, pepper and remaining BBQ seasoning.
Cook striploin
4
  • Re-heat the large non-stick pan pan over medium-high heat.
  •  When hot, add 1 tbsp (2 tbsp) oil, then striploins. Pan-fry until cooked to desired doneness, 3-4 min per side.**
Finish potatoes and Brussels sprouts
5
  • When the potatoes and Brussels sprouts are almost done, sprinkle cheese and bacon over top. 
  • Return the baking sheet to the middle of the oven.
  • Bake until the cheese is golden brown, 2-3 min.
Finish and serve
6
  • Brush striploins with BBQ sauce.
  • Divide loaded potatoes and Brussels sprouts between plates.
  • Dollop with chive sour cream. 
  • Sprinkle remaining chives over top. 
Modularity Step (under step 3)
7

If you've opted for striploin steak, cook it in the same way the recipe instructs you to cook the sirloin steak. 

Meal right image

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