Double Striploin Steak and Fried Eggs

Father's Day Special

High Protein

with Bacon-Wrapped Asparagus and Roasted Potatoes

15 min

Difficulty: 2/3

Celebrate Dad with a juicy steak served with crispy, bacon-wrapped asparagus and Parmesan-tossed potato wedges. Add a runny egg on top and it's a perfect savoury brunch. Ingredients: Striploin steak • Russet potato • Asparagus • Grade A egg • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Chives.

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Baking Sheet

Measuring Spoons

Large Non-Stick Pan

Aluminum Foil

Paper Towel

Tags

High Protein

Ingredients

Striploin Steak

740 g

Bacon Strips

100 g

Asparagus

227 g

Russet Potato

2 unit(s)

Dijon Mustard

0.5 tbsp

Montreal Spice Blend

10 g

Egg

2 unit(s)

Parmesan Cheese, shredded

0.25 cup

Zesty Garlic Blend

7 g

Chives

7 g

Oil

1.5 tbsp

Butter

2 tbsp

Salt

0.33 tsp

Pepper

0.33 tsp

Preparation

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Thinly slice chives.

Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
To an unlined baking sheet, add potatoes, Zesty Garlic Blend and 1 tbsp (2 tbsp) oil. Season with salt, then toss to coat. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.)
Roast in the bottom of the oven for 25-28 min, flipping halfway through, until tender and golden.
Add Parmesan to potatoes and cook 2-3 min.

Meanwhile, trim and discard bottom 1-inch from asparagus.
Divide asparagus into 4 bundles (8 bundles for 4 servings). Carefully wrap 1 bacon strip around each bundle.
To an aluminum foil-lined baking sheet, transfer bacon-wrapped asparagus. Season with pepper.
Roast in the middle of the oven for 10-14 min, carefully flipping halfway through, until bacon is crisp.**

While the veggies roast, pat steak dry with paper towels, rub evenly with Dijon, then season with half the Montreal Spice Blend.
Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Pan-fry 4-7 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.

Wipe pan clean, heat 1 tbsp (2 tbsp) butter over medium-low. Swirl pan until melted.
Crack in 2 (4) eggs. Season with remaining Montreal Spice Blend. Pan-fry, covered, 2-3 min, until egg whites are set. (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp oil instead of butter.)
Sprinkle with half the chives from step 1.