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Spiced Steak with Parsley Butter
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Spiced Steak with Parsley Butter

Spiced Steak with Parsley Butter

with Baby Kale Caesar Salad

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:
Gluten
Egg
Mustard
Milk

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Top Sirloin Steak

100 g

Bacon Strips

1 unit

Ciabatta Roll

(Contains Gluten)

460 g

Russet Potato

1 unit

Lemon

6 g

Garlic

7 g

Parsley

113 g

Baby Kale

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Montreal Steak Spice

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

3 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories1190 kcal
Energy (kJ)4979 kJ
Fat68 g
Saturated Fat21 g
Carbohydrate77 g
Sugar3 g
Dietary Fiber9 g
Protein61 g
Cholesterol170 mg
Sodium1540 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

Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Zester
Medium Bowl
Large Bowl
Whisk
Small Bowl
Large Non-Stick Pan
Slotted Spoon

Instructions

PREP AND ROAST POTATOES
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 Spice Blend and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Roast in the middle of oven until golden-brown, 25-28 min.

PREP
2

While potatoes roast, 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.

MAKE PARSLEY BUTTER
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.

COOK STEAK AND CROUTONS
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 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 croutons. Cook, stirring occasionally, until golden brown, 3-4 min. Transfer to large bowl with dressing.

COOK BACON
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 and croutons. Add baby kale and toss to combine. Season with salt and pepper.

FINISH AND SERVE
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.