Spiced Steaks and Parsley Butter
with Creamy Bacon and Spinach Salad
All the fanfare of dinner at the steakhouse is packed into this weeknight feast. Savoury steak and hearty potatoes are seasoned with delicious, addictively savoury Montreal steak spice – yum!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Top Sirloin Steak
(Contains Egg, Mustard)
Parmesan Cheese, shredded
Montreal Steak Spice
Not included in your delivery
Before starting, preheat the oven to 450°F. Remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, half the Montreal Steak Spice and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown, 25-28 min.
Meanwhile, cut bacon crosswise into 1/4-inch strips. Heat a large non-stick pan over medium heat. When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.**Remove the pan from heat. Using a slotted spoon, transfer bacon to one side of a plate to cool slightly. Set aside. Reserve bacon fat in the pan.
Meanwhile, cut ciabatta into 1/2-inch pieces. When bacon is done, reheat the pan with bacon fat over medium. When hot, add ciabatta. Season with salt and pepper. Cook, stirring often, until ciabatta is golden-brown and crisp, 5-6 min. Remove the pan from heat, then add croutons to the other side of the plate with bacon.
Pat steaks dry with paper towels, then season with salt and remaining Montreal Steak Spice. Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then steaks. Sear until golden-brown, 2-3 min per side. Remove the pan from heat, then transfer steaks to another unlined baking sheet. Bake in the top of the oven until cooked to desired doneness, 5-10 min.**
Meanwhile, roughly chop parsley. Zest, then juice half the lemon. Cut remaining lemon into wedges. Peel, then mince or grate garlic. Add mayo, half the Parmesan, half the lemon zest, half the garlic and 1 tbsp lemon juice (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Set aside Add remaining lemon zest, remaining garlic, half the parsley and 2 tbsp softened butter (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
Add spinach, bacon and croutons to the large bowl with dressing, then toss to combine. Divide steaks, potato wedges and salad between plates. Sprinkle remaining Parmesan over salad. Dollop parsley butter over steaks to melt. Sprinkle remaining parsley over potatoes. Squeeze a lemon wedge over salad, if desired.