Montreal-Spiced Steak

Steakhouse Special

Very High Fibre

and Creamy Spinach Salad with Bacon

10 min

Difficulty: 2/3

Canadian

Ingredients: Russet potato • Striploin steak • Spinach • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Ciabatta roll (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Lemon • Mayonnaise (mustard, egg) (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) • Parmesan cheese (milk) (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)) • Parsley • Garlic • Montreal spice blend (mustard) (spices and herbs (including mustard), salt, dehydrated garlic, canola oil).

Allergens

Barley

Walnuts

Oats

Rye

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Tags

Very High Fibre

Classic-plates

Regional-specialty

Speciality

Ingredients

Striploin Steak

370 g

Bacon Strips

100 g

Ciabatta Roll

1 unit(s)

Russet Potato

2 unit(s)

Lemon

1 unit(s)

Garlic, cloves

2 unit(s)

Parsley

7 g

Baby Spinach

113 g

Mayonnaise

4 tbsp

Parmesan Cheese, shredded

0.25 cup

Montreal Spice Blend

6 g

Oil

1.5 tbsp

Pepper

0.125 tsp

Salt

0.25 tsp

Butter

2 tbsp

Preparation

Before starting, preheat the oven to 450°F. Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature. Wash and dry all produce.
Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
To an unlined baking sheet, add potatoes, half the Montreal Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt, then toss to coat.
Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden.

Meanwhile, cut bacon crosswise into 1/4-inch pieces.
Heat a large non-stick pan over medium.
When hot, add bacon. Cook 5-7 min, flipping occasionally, until crispy.**
Remove the pan from heat. Using a slotted spoon, transfer bacon to one side of a plate to cool slightly. Set aside.
Reserve bacon fat in the pan.

Meanwhile, cut ciabatta into 1/2-inch pieces.
Reheat the pan with bacon fat over medium.
When hot, add ciabatta pieces. Season with salt and pepper. Cook 5-6 min, stirring often, until toasted.
Remove from heat, then add croutons to the other side of the plate with bacon.

Pat steak dry with paper towels, then season with salt and remaining Montreal Spice Blend.
Reheat the same pan over medium.
When hot, add 1/2 tbsp (1 tbsp) oil, then steak. Sear 1-2 min per side, until golden.
Remove from heat, then transfer steak to another unlined baking sheet.
Roast in the top of the oven for 5-8 min, until cooked to desired doneness.**
When steak is done, transfer to a cutting board. Cover loosely with foil and set aside to rest for 5 min.

Meanwhile, roughly chop parsley.
Zest, then juice half the lemon. Cut remaining lemon into wedges.
Peel, then mince or grate garlic.
To a large bowl, add mayo, half the Parmesan, half the lemon zest, half the garlic and 1 tbsp (2 tbsp) lemon juice. Season with salt and pepper, then whisk to combine. Set aside.
To a small bowl, add remaining lemon zest, remaining garlic, half the parsley and softened butter. Season with salt and pepper, then stir to combine. (NOTE: This is your compound butter.)

To the large bowl with dressing, add spinach, bacon and croutons, then toss to combine.
Thinly slice steaks.
Divide steak, potato wedges and salad between plates.
Sprinkle remaining Parmesan over top of salad.
Dollop compound butter onto steak to melt.
Sprinkle remaining parsley over top of potatoes.
Squeeze a lemon wedge over top of salad.