Steak Brunch

Father's Day Special

High Protein

Steak Brunch

with bacon wrapped asparagus and roasted potatoes

15 min

Difficulty: 2/3

Juicy roast steak served with crispy bacon-wrapped asparagus, golden roasted potatoes wedges, and parmesan cheese. Finished with a perfectly cooked sunny-side egg for a deliciously savory father's day brunch! Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Russet potato • Top sirloin steak • 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

Large Non-Stick Pan

Aluminum Foil

Baking Paper

Tags

High Protein

Speciality

Ingredients

Top Sirloin Steak

285 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

2 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.
Cut potatoes into 1/2-inch wedges.
To a unlined baking sheet, add potatoes, Zesty Garlic Blend and 1 tbsp (2 tbsp) oil to an unlined baking sheet. 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, flipping halfway through, until tender tender and golden-brown, 25-28 min.
Add parmesan to potatoes and cook 2-3 mins.

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

Pat steak dry with paper towels, rub dijon mustard on steaks evely then season remaining Montreal Steak Spice.
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 butter (2 tbsp) over medium-low. Swirl pan until melted.
Crack in two (four) eggs. Season with remaining Montreal Steak Spice. Pan-fry, covered, until egg whites are set, 2-3 min. (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.