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Spiced Steak with Parsley Butter

Spiced Steak with Parsley Butter

with Baby Kale Caesar Salad

Special
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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!

Allergens:Wheat/BléEgg/OeufSulphites/SulfiteMustard/MoutardeMilk/Lait

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

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Beef Steak

100 g

Bacon Strips

460 g

Russet Potato

1 unit

Ciabatta Roll

(ContainsWheat/Blé)

1 unit

Lemon

6 g

Garlic

7 g

Parsley

113 g

Baby Kale

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

1 tbsp

Montreal Steak Spice

Not included in your delivery

3 tbsp

Oil*

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4979 kJ
Calories1190 kcal
Fat68 g
Saturated Fat22 g
Carbohydrate76 g
Sugar3 g
Dietary Fiber9 g
Protein61 g
Cholesterol175 mg
Sodium1270 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Zester
Medium Bowl
Large Bowl
Whisk
Small Bowl
Large Non-Stick Pan
Slotted Spoon
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.