With Red Pepper Potato Hash
Savour a luxurious steak and bacon sandwich, featuring juicy seared steak, crispy bacon and a creamy tarragon mayo on a toasted bun, balanced with fresh baby greens. On the side, enjoy smoky pepper potatoes, tossed with paprika and black pepper, then topped with tangy feta for the perfect finishing touch. Ingredients: Tenderloin steak • Yellow potato • Sandwich bun (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Sweet bell pepper • 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) • Shallot • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Garlic • Tarragon • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites).
Allergens
Utensils
Tags
Tenderloin Steak
340 g
Tarragon
7 g
Sweet Bell Pepper
1 unit(s)
Shallot
1 unit(s)
Yellow Potato
250 g
Feta Cheese, crumbled
0.25 cup
Garlic, cloves
6 unit(s)
Sandwich Bun
2 unit(s)
Smoked Paprika-Garlic Blend
6 g
Bacon Strips
100 g
Mayonnaise
4 tbsp
Spring Mix
28 g
Butter
1 tbsp
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch pieces.
- To a parchment-lined baking sheet, add potatoes, half the Smoked Paprika and Garlic Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 18-22 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast on the middle and lower racks of the oven, switching baking sheet positions halfway through.)
- Heat a large non-stick pan over medium.
- When the pan is hot, add bacon. Cook for 6-8 min, flipping occasionally, until just crispy.**
- Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
- Discard all but 1 tbsp (2 tbsp) bacon fat.
- Meanwhile, peel, then cut shallot into 1/2-inch pieces.
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- Finely chop tarragon.
- Pat steaks dry with paper towel. Season with salt and remaining Smoked Paprika and Garlic Blend.
- Re-heat the large non-stick pan with bacon fat over medium-high. When hot, add steaks. Cook 1-2 min per side, until browned.
- Remove from heat and transfer steaks to an unlined baking sheet.
- Roast in the top of the oven 4-6 min, or until cooked to desired doneness.**
- When steaks are done, transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
- Reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) butter then shallots, peppers and garlic. Cook for 4-6 min, stirring occasionally, until tender.
- When potatoes are done roasting, add potatoes and feta to the pan. Toss to combine. Season with salt and pepper.
- In a small bowl, add mayo and tarragon. Season with salt and pepper, then stir to combine.
- Halve buns.
- Arrange buns directly on the top rack of the oven, cut-sides up. Toast for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn.)
- Thinly slice steak.
- Spread mayo over bottom buns, then top with spring mix, steak and bacon. Close with top buns.
- Divide steak sammies and hash between plates.
If you've opted for tenderloin steak, prep and cook in the same way the recipe instructs you to prep and cook sirloin steak.
1320
kcal
Calories
88
g
Fat
29
g
Saturated Fat
79
g
Carbohydrate
6
g
Sugar
7
g
Dietary Fiber
52
g
Protein
175
mg
Cholesterol
1420
mg
Sodium
1.5
g
Trans Fat
1600
mg
Potassium
150
mg
Calcium
8
mg
Iron
