Steaks and Montreal Spiced Potato Wedges
with Pear, Walnut and Goat Cheese Salad
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.
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
1 unit(s)
Pear
1 unit(s)
Belgian Endive
28 g
Walnuts, chopped
(Contains Walnuts May contain Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, Soy)
½ cup
Goat Cheese
(Contains Milk)
1 tbsp
White Wine Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
56 g
Arugula and Spinach Mix
350 g
Yellow Potato
1 tbsp
Montreal Spice Blend
(Contains Mustard May contain Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
7 g
Chives
2 tbsp
Garlic Spread
(May contain Milk, Soy, Sulphites)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
