with Bacon-Roasted Broccoli
Steak night will never be the same after you try this! Prepare your tastebuds for juicy steak and smashed potatoes covered in flavour-packed mushroom gravy, and yes, you read that right, broccoli roasted with BACON. You can thank us later!
Allergens
Utensils
Top Sirloin Steak
285 g
Bacon Strips
100 g
Mushrooms
227 g
Beef Broth Concentrate
1 unit(s)
Shallot
1 unit(s)
Garlic Puree
1 tbsp
Broccoli
227 g
Almonds, sliced
28 g
Russet Potato
2 unit(s)
All-Purpose Flour
1 tbsp
Oil
3 tbsp
Unsalted Butter
3 tbsp
Salt
0.25 tsp
Milk
3 tbsp
Pepper
0.25 tsp
- Peel, then cut shallot into 1/4-inch pieces.
- Cut any large broccoli florets into 1-inch pieces.
- Thinly slice mushrooms.
- Peel, then cut potatoes into 1/2-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
- When potatoes are fork-tender, drain and return to the same pot, off heat.
- Roughly mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!)
- Season with salt and pepper, to taste.
- Meanwhile, cut bacon into 1/4-inch pieces on a separate cutting board.
- Add broccoli, almonds, bacon and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then toss to combine.
- Transfer broccoli mixture to a parchment-lined baking sheet.
- Roast in the middle of the oven until broccoli is golden-brown and tender and bacon is cooked through, 15-18 min.**
- Meanwhile, pat steaks dry with paper towels, then season all over with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then steaks.
- Pan-fry until cooked to desired doneness, 4-7 min per side.** (NOTE: Reduce heat to medium if steaks begin to scorch).
- Transfer to a plate. Cover steaks loosely with foil and set aside to rest, 2-3 min.
- Meanwhile, reheat the same pan over medium-high. When the pan is hot, add 1 tbsp (2 tbsp) oil, then mushrooms.
- Season with salt and pepper. Cook, stirring often, until softened, 5-6 min.
- Stir in garlic puree, shallots, flour and 1 tbsp (2 tbsp) butter. Cook, stirring often, until shallots soften slightly, 1-2 min.
- Reduce heat to medium, then stir in 2/3 cup (1 1/3 cups) water and broth concentrate.
- Bring to a simmer. Cook, stirring occasionally, until gravy thickens slightly, 3-4 min.
- Thinly slice pan-seared steaks.
- Divide steaks, bacon-roasted broccoli and smashed potatoes between plates.
- Spoon mushroom gravy over steaks and potatoes.
1130
kcal
Calories
75
g
Fat
25
g
Saturated Fat
68
g
Carbohydrate
10
g
Sugar
9
g
Dietary Fiber
54
g
Protein
155
mg
Cholesterol
940
mg
Sodium
1
g
Trans Fat
2450
mg
Potassium
200
mg
Calcium
8.5
mg
Iron
with Bacon-Roasted Broccoli
with Bacon-Roasted Broccoli
with Cranberry-Studded Greens
with Cranberry-Studded Greens
with Cranberry-Studded Greens
with Bacon-Roasted Broccoli
with Bacon-Roasted Broccoli
with Cranberry-Studded Greens
with Bacon-Roasted Broccoli and Smashed Potatoes
with Cranberry-Studded Greens
with Bacon-Roasted Broccoli
with Bacon-Roasted Broccoli and Smashed Potatoes
with Cranberry-Studded Greens
with Bacon-Roasted Broccoli
with Bacon-Roasted Broccoli and Smashed Potatoes
with Bacon-Roasted Broccoli
with Bacon-Roasted Broccoli and Smashed Potatoes
with Bacon-Roasted Broccoli and Smashed Potatoes
