All the fanfare of a night at the steakhouse is packed into this weeknight feast. Savoury steak and hearty potatoes are seasoned with delicious, addictive Montreal spice, yum!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Mayonnaise(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)
Parmesan Cheese, shredded(ContainsMilk/Lait)
Montreal Steak Spice
Salt and Pepper*
Preheat oven to 450°F. Wash and dry all produce. Remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Cut potatoes into 1/2-inch wedges. Toss potatoes with half the Montreal steak spice and 1 tbsp oil (dbl for 4ppl) on a parchment-lined baking sheet. Roast in the middle of oven until golden-brown, 25-28 min.
Roughly chop parsley. Zest, then juice half the lemon. Cut remaining lemon into wedges. Cut ciabatta into 1/2-inch pieces, then place in a medium bowl and toss with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Peel, then mince or grate garlic. Cut bacon into 1/4-inch strips. Pat steaks dry with paper towels, then sprinkle with remaining Montreal steak spice.
Stir together 2 tbsp butter (dbl for 4 ppl), half the lemon zest, half the parsley and half the garlic in a small bowl. Season with salt and pepper. Whisk together mayo, lemon juice, remaining lemon zest, remaining garlic and half the Parmesan in a large bowl.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then steaks. Cook, until golden, 2-3 min per side. Transfer to a baking sheet and roast in the top of the oven, until cooked to desired doneness, 5-10 min.** While steaks roast, heat the same pan over medium heat. When hot, add the ciabatta pieces. Cook, stirring occasionally, until golden brown, 3-4 min. Transfer to large bowl with dressing.
Heat the same pan over medium heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 4-6 min.** Remove pan from the heat. Using a slotted spoon, transfer bacon to large bowl with dressing. Add baby kale and toss to combine. Season with salt and pepper.
Thinly slice steak. Divide steak, potato wedges and salad among plates. Sprinkle remaining Parmesan over salad. Dollop parsley butter over steaks and let melt. Sprinkle remaining parsley over potatoes. Squeeze a lemon wedge over salad, if desired.