Double Striploin Steak-Topped Poutine

Name: Double Striploin Steak-Topped Poutine with Onion Gravy, Bacon and Cheese Curds
Total time: 40 min
Yield: 2
Cuisine: French
Ingredients: 740 g Striploin Steak; 100 g Bacon Strips; 3 unit(s) Russet Potato; 1 unit(s) Yellow Onion; 7 g Chives; ½ cup Cheese Curds; 4 tbsp White Cooking Wine; 20 g Gravy Spice Blend; 2 unit(s) Beef Broth Concentrate; ½ tbsp Whole Grain Mustard; 4 g Garlic Salt; 1 tbsp Butter*; 2 tbsp Oil*; 0.13 tsp Salt*; ¼ tsp Pepper*

with Onion Gravy, Bacon and Cheese Curds

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Rich onion-beef gravy tops tender steak, squeaky cheese curds, salty bacon and buttery DIY fries for a luxurious spin on poutine.

Ingredients: Striploin steak • Russet potato • Yellow onion • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Cheese curds (pasteurized milk, modified milk ingredients, bacterial culture, salt, microbial enzyme, calcium chloride) (milk) • Gravy spice blend (wheat flour (wheat), dehydrated vegetables (garlic, onion), hydrolyzed proteins (soy), sugars (dextrose, maltodextrin), yeast extract, natural flavours, caramel colour, disodium inosinate, disodium guanylate) (soy, wheat) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Chives • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens:

Milk

•Schwefeldioxide und Sulfite

•Soja

•Hvede

•Senf

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.

Preparation Time40 minutes

Cooking Time8 minutes

DifficultyEasy

Ingredients

serving amount

740 g

Striploin Steak

100 g

Bacon Strips

3 unit(s)

Russet Potato

1 unit(s)

Yellow Onion

7 g

Chives

½ cup

Cheese Curds

4 tbsp

White Cooking Wine

20 g

Gravy Spice Blend

2 unit(s)

Beef Broth Concentrate

½ tbsp

Whole Grain Mustard

4 g

Garlic Salt

Not included in your delivery

1 tbsp

Butter*

2 tbsp

Oil*

0.13 tsp

Salt*

¼ tsp

Pepper*

Nutrition Values

Calories1430 kcal

Fat76 g

Saturated Fat29 g

Carbohydrate80 g

Sugar6 g

Dietary Fiber6 g

Protein102 g

Cholesterol260 mg

Sodium2080 mg

Trans Fat1.5 g

Potassium2700 mg

Calcium300 mg

Iron12 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

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Large Non-Stick Pan

•Tongs

•Small Bowl

•Aluminum Foil

•Small pot

•Measuring Cups

Cooking Steps

Before starting, preheat the oven to 450˚F.
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.