Steaks and Montreal Spiced Potato Wedges
with Pear, Walnut and Goat Cheese Salad
Allergens:- Walnuts•
- Milk•
- Sulphites•
- Mustard•
- Soy•
- May contain traces of allergens•
- Egg•
- Fish•
- Milk•
- Mustard•
- Sesame•
- Soy•
- Wheat•
- Crustaceans•
- Sulphites•
- Gluten•
- Tree nuts•
- Peanuts
A juicy steak, a crisp salad and crispy potato wedges are the bistro-style dinner you didn't even know you needed. Special enough for a a date night at home, but easy enough for a weeknight, you'll have this meal on repeat.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
28 g
Walnuts, chopped
(Contains: Walnuts)
½ cup
Goat Cheese, crumbled
(Contains: Milk)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Egg, Fish, Milk, Sesame, Soy, Wheat, Crustaceans, Sulphites, Gluten)
56 g
Arugula and Spinach Mix
6 g
Montreal Spice Blend
(Contains: Mustard May be present: Milk, Sesame, Soy, Wheat, Sulphites, Tree nuts, Peanuts)
2 tbsp
Garlic Spread
(Contains: Soy May be present: Milk, Sulphites)
Not included in your delivery
Calories870 kcal
Fat53 g
Saturated Fat13 g
Carbohydrate53 g
Sugar9 g
Dietary Fiber10 g
Protein45 g
Cholesterol100 mg
Sodium870 mg
Trans Fat0.5 g
Potassium1750 mg
Calcium150 mg
Iron7 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.
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Large Non-Stick Pan
•Aluminum Foil
•Large Bowl
•Small Bowl
- Cut potatoes into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 portions, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with Montreal Spice Blend, salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.. (NOTE: For 4 portions, roast on the bottom and middle racks of the oven, switching baking sheet positions halfway through.)
- Meanwhile, heat a large non-stick pan over medium heat. When hot, add walnuts to the dry pan.
- Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Core, then cut pear into 1/4-inch slices.
- Pull leaves from endive heads. (TIP: If needed, use a knife to cut leaves off at the base.) Halve each leaf lengthwise.
- Thinly slice chives.
- Pat steaks dry with paper towels, then season with salt and pepper.
- Reheat the same pan (from Step 2) with 1 tbsp (2 tbsp) oil over medium-high.
- When the pan is hot, add steaks. Pan-fry until cooked to desired doneness, 5-8 min per side.**
- Transfer to a plate, then cover loosely with foil. Set aside to rest, 2-3 min.
- Meanwhile, in small bowl, combine garlic spread, half the chives and half the mustard.
- To large bowl, add vinegar, remaining mustard, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Whisk to combine.
- To the dressing in large bowl, add endive and pear. Season with salt and pepper. Toss to coat.
- Slice steak.
- Divide potatoes, salad and steak between plates.
- Sprinkle salad with goat cheese and walnuts.
- Sprinkle remaining chives over top.
- Top steak with garlic topping.