Thyme-Butter Striploin Steak

Name: Thyme-Butter Striploin Steak with Garlic Potatoes, Green Beans and Bacon
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 370 g Striploin Steak; 100 g Bacon Strips; 450 g Yellow Potato; 170 g Green Beans; 1 unit Shallot; 28 g Crispy Shallots; 7 g Thyme; 2 tbsp Garlic Spread; ½ tbsp Whole Grain Mustard; 7 g Zesty Garlic Blend; 2 tbsp Butter*; 2 tbsp Oil*; ¼ tsp Salt*; ¼ tsp Pepper*

with Garlic Potatoes, Green Beans and Bacon

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This premium meal is our twist on the classic steak-and-potatoes dinner. Tender steak is topped with delightful thyme butter alongside tender-crisp green beans and savoury bacon coated in a zippy dressing.

Ingredients: Yellow potato • Striploin steak • Green beans • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Shallot • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • 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) • Thyme • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).

Tags:

New

Allergens:

Hvede

•Soja

•Senf

•Schwefeldioxide und Sulfite

•Milk

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 Time35 minutes

Cooking Time12 minutes

DifficultyEasy

Ingredients

serving amount

370 g

Striploin Steak

100 g

Bacon Strips

450 g

Yellow Potato

170 g

Green Beans

1 unit

Shallot

28 g

Crispy Shallots

7 g

Thyme

2 tbsp

Garlic Spread

½ tbsp

Whole Grain Mustard

7 g

Zesty Garlic Blend

Not included in your delivery

2 tbsp

Butter*

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values

Calories1090 kcal

Fat75 g

Saturated Fat28 g

Carbohydrate59 g

Sugar8 g

Dietary Fiber8 g

Protein53 g

Cholesterol155 mg

Sodium1160 mg

Trans Fat1 g

Potassium1850 mg

Calcium125 mg

Iron8.5 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

•Aluminum Foil

•Tongs

•Measuring Cups

•Small Bowl

Cooking Steps

Remove any brown spots from potatoes and cut into 1/2-inch wedges.
On a parchment-lined baking sheet, toss together potatoes, half the Zesty Garlic Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper.
Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Meanwhile, pat steak dry with paper towels. Season with remaining Zesty Garlic Blend, salt and pepper.
Heat a large non-stick pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then steak. Cook 1-2 min per side, until browned.
Remove from heat and transfer steak to an unlined baking sheet.
Roast in the top of the oven 6-10 min or until cooked to desired doneness.** When steak is done, remove from heat and transfer to a plate.
Loosely cover with foil and set aside to rest for 2-3 min.
Carefully wipe the pan clean.

While the steak roasts, reheat the same 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.
Discard all but 1/2 tbsp (1 tbsp) bacon fat.

Meanwhile, trim green beans.
Finely chop shallot.
Strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop.

Reheat the same pan with reserved bacon fat over medium-high.
When hot, add green beans, shallots, half the mustard (use all for 4 servings) and 1/4 cup (1/2 cup) water. Cook for 5-7 min, stirring often, until water evaporates. Season with salt and pepper. Remove from heat.
Crumble bacon.
Add bacon to veggie mixture.

Meanwhile, in a small bowl, combine half the thyme and 2 tbsp (4 tbsp) butter. Season with salt and pepper.
Add garlic spread and remaining thyme to the baking sheet with potatoes, then toss to coat.
Thinly slice steak.
Divide steak, potatoes and green bean-bacon mixture between plates.
Dollop thyme butter over steak.
Sprinkle crispy shallots over green bean-bacon mixture.