Steak-Topped Poutine
with Onion Gravy, Bacon and Cheese Curds
Rich onion-beef gravy tops tender steak, squeaky cheese curds, salty bacon and buttery DIY fries for a luxurious spin on poutine.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Top Sirloin Steak
100 g
Bacon Strips
3 unit(s)
Russet Potato
1 unit(s)
Yellow Onion
7 g
Chives
½ cup
Cheese Curds
(Contains Milk)
4 tbsp
White Cooking Wine
(Contains Sulphites May contain Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
20 g
Gravy Spice Blend
(Contains Soy, Wheat May contain Milk, Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Gluten)
2 unit(s)
Beef Broth Concentrate
½ tbsp
Whole Grain Mustard
(Contains Mustard May contain Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
4 g
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450ËšF.
- Wash and dry all produce.
- Remove any brown spots from potatoes. Halve potatoes lengthwise, then cut into 1/4-inch fries.
- Peel, halve, then cut onion into 1/4-inch pieces.
- Roughly chop chives.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper and half the garlic salt, then toss to coat.
- Roast in the top of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)
- Meanwhile, heat a large non-stick pan over medium.
- When hot, add bacon. (NOTE: For 4 servings, cook bacon in batches.) Cook for 5-8 min, flipping occasionally, until crispy.** Remove the pan from heat.
- Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
- In a small heat-proof bowl, reserve bacon fat.
- Carefully wipe the pan clean.
- Pat steaks dry with paper towels. Season with pepper and remaining garlic salt.
- Reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks. Pan-fry 4-6 min per side or until cooked to desired doneness.**
- When steaks are done, remove from heat and transfer to a plate.
- Loosely cover with foil and set aside to rest for 2-3 min.
- Rinse and wipe the pan clean.
- Heat a small pot over medium heat.
- When hot, add 1 tbsp (2 tbsp) bacon fat, then onions. Cook for 3-4 min, until softened.
- Sprinkle Gravy Spice Blend over top. Cook for 30 sec, until fragrant.
- Add broth concentrate, half the mustard (use all for 4 servings), half the cooking wine and 1 cup (2 cups) water. Boil gravy for 1-2 min, until gravy thickens slightly, then season with salt and pepper.
- Remove from heat.
- Reheat the pan (from step 3) over medium-low.
- When hot, add 1 tbsp (2 tbsp) bacon fat and 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add fries and remaining cooking wine. Cook for 1-3 min, stirring occasionally, until wine has been absorbed. Season with salt and pepper.
- Remove from heat.
- Thinly slice steaks, then add any resting steak juices to the gravy.
- Crumble bacon.
- Divide some of the fries between bowls. Layer in some cheese curds, bacon and gravy. Add remaining fries and repeat with remaining cheese curds, bacon and gravy.
- Top with steak, then sprinkle with chives.
