with Potato Wedges and Buttery Chive-Horseradish Sauce
Ingredients: Sweet potato • Top sirloin steak • Arugula and spinach mix (arugula, spinach) • Baby heirloom tomatoes • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Creamy horseradish sauce (vegetable oil, water, horseradish, sugar, frozen egg yolk, vinegar, salt, modified corn starch, mustard, dried onion, spices, natural flavour (mustard), tamarind gum, xanthan gum, citric acid) (egg, mustard) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Chives • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
Allergens
Utensils
Tags
Top Sirloin Steak
285 g
Bacon Strips
100 g
Sweet Potato
3 unit(s)
Arugula and Spinach Mix
113 g
Baby Heirloom Tomatoes
113 g
Chives
7 g
Mayonnaise
2 tbsp
Creamy Horseradish Sauce
2 tbsp
White Wine Vinegar
1.5 tbsp
Zesty Garlic Blend
7 g
Butter
2 tbsp
Sugar
0.25 tsp
Oil
2 tbsp
Salt
0.13 tsp
Pepper
0.13 tsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Line a baking sheet with parchment paper.
- Cut potatoes into 1/2-inch wedges.
- To the prepared baking sheet, add potatoes, half the Zesty Garlic Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and top of the oven, rotating sheets halfway through.)
- Heat a large non-stick pan over medium.
- While pan heats, cut bacon into 1/2-inch pieces.
- When hot, add bacon. Cook for 5-8 min, flipping occasionally, until crispy.**
- Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.
- Reserve fat in pan.
- Halve tomatoes.
- Thinly slice chives.
- To a large bowl, add 1 tbsp (2 tbsp) vinegar, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then stir to combine. Add tomatoes, then toss to coat.
- Heat the same pan from step 2 over medium-high.
- While pan heats, pat steaks dry with paper towels. Season with remaining Zesty Garlic Blend, salt and pepper.
- When hot, add steaks. Sear for 1-2 min per side, until golden. (NOTE: Steaks will finish cooking in oven.)
- Remove from heat and transfer steaks to an unlined baking sheet.
- Cook in the bottom of the oven for 5-9 min, until cooked to desired doneness.**
- While steaks cook, in a small bowl, heat 2 tbsp (4 tbsp) butter in the microwave for 30 sec, until melted. Cool butter for 2 min.
- To a medium bowl, add mayo, creamy horseradish sauce, half the chives and 1/2 tbsp (1 tbsp) vinegar. Whisk to combine.
- Slowly add cooled butter, whisking to combine. Season with salt and pepper.
- When steaks are done, transfer to a plate. Loosely cover with foil and set aside to rest, 2-3 min.
- To the bowl with tomatoes, add bacon and spinach and arugula mix. Toss to coat.
- Thinly slice steak, then drizzle half the buttery chive-horseradish sauce over top.
- Divide potatoes, steak and salad between plates.
- Sprinkle remaining chives over potatoes and steak.
- Serve remaining buttery chive-horseradish sauce alongside for dipping.
1050
kcal
Calories
71
g
Fat
22
g
Saturated Fat
61
g
Carbohydrate
15
g
Sugar
10
g
Dietary Fiber
43
g
Protein
155
mg
Cholesterol
1080
mg
Sodium
1
g
Trans Fat
1850
mg
Potassium
175
mg
Calcium
7
mg
Iron
with Potato Wedges and Buttery Chive-Horseradish Sauce
with Potato Wedges and Buttery Chive-Horseradish Sauce
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