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Spiced Striploin Steak and Shrimp
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Spiced Striploin Steak and Shrimp

Spiced Striploin Steak and Shrimp

with Creamy Bacon and Spinach Salad

All the fanfare of a steakhouse dinner is packed into this weeknight feast. Savoury steak and hearty potatoes are seasoned with 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.

Preparation Time45 minutes


serving amount

370 g

Striploin Steak

100 g

Bacon Strips

1 piece

Ciabatta Roll

(Contains Barley, Wheat)

460 g

Russet Potato

1 piece


2 piece

Garlic, cloves

7 g


113 g

Baby Spinach

4 tbsp


(Contains Egg, Mustard)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Montreal Steak Spice

285 g


(Contains Shrimp/Crevettes)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories1310 kcal
Fat72 g
Saturated Fat22 g
Carbohydrate72 g
Sugar3 g
Dietary Fiber7 g
Protein84 g
Cholesterol348 mg
Sodium2340 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.


Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Slotted Spoon
Paper Towel
Aluminum Foil
Large Bowl
Small Bowl


Prep and roast potato wedges

Before starting, preheat the oven to 450°F. Remove 2 tbsp (4 tbsp) butter 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 (2 tbsp) oil to an unlined baking sheet. Season with salt, then toss to coat.Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.

Cook bacon

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 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.

Prep and cook croutons

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 golden-brown and crisp, 5-6 min. Remove from heat, then add croutons to the other side of the plate with bacon.

Cook steak and shrimp

Pat steak dry with paper towels, then season with salt and remaining Montreal Steak Spice.Reheat the same pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then steak. Sear until golden-brown, 1-2 min per side. Remove from heat, then transfer steak to another unlined baking sheet. Roast in the top of the oven until cooked to desired doneness, 5-8 min.** When steak is done, transfer to a cutting board. Cover loosely with foil and set aside to rest, 5 min.Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat, then transfer to a plate.

Make dressing and parsley butter

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 (2 tbsp) lemon juice 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 (4 tbsp) softened butter to a small bowl. Season with salt and pepper, then stir to combine.

Finish and serve

Add spinach, bacon and croutons to the large bowl with dressing, then toss to combine. Thinly slice steak. Divide steak, potato wedges and salad between plates. Sprinkle remaining Parmesan over salad. Dollop parsley butter over steak to melt, then top with shrimp. Sprinkle remaining parsley over potatoes. Squeeze a lemon wedge over salad, if desired.