avec sauce au beurre à la ciboulette et raifort
Un steak juteux, une salade fraîche, de savoureux quartiers de pommes de terre et une sauce style hollandaise riche.....C'est la qualité d'un restaurant, sans avoir à sortir de sa cuisine!
Allergens
Utensils
Tags
Steak de bœuf
285 g
Tranches de bacon
100 g
Patates douces
3 unit(s)
Mélange roquette et épinards
113 g
Tomates cerises anciennes
113 g
Ciboulette
7 g
Mayonnaise
2 tbsp
Sauce crémeuse au raifort
2 tbsp
Vinaigre de vin blanc
1.5 tbsp
Mélange d’épices acidulé à l’ail
1 tbsp
Beurre non salé
2 tbsp
Sucre
0.25 tsp
Huile
2 tbsp
Sel
0.13 tsp
Poivre
0.13 tsp
- Line a baking sheet with parchment paper.
- Cut potatoes into 1/2-inch wedges.
- Add potatoes, half the Zesty Garlic Blend and 1 tbsp (2 tbsp) oil to prepared baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
- Heat a large non-stick pan over medium heat.
- While pan heats, cut bacon into 1/2-inch pieces.
- When hot, add bacon. Cook, flipping occasionally, until crispy, 5-8 min.**
- 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.
- Add 1 tbsp (2 tbsp) vinegar, 1 tbsp (2 tbsp) oil, and 1/4 tsp (1/2 tsp) sugar to a large bowl. 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 until golden-brown,1-2 per side. (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 until cooked to desired doneness, 5-9 min.**
- While steaks cook, heat 2 tbsp (4 tbsp) butter in the microwave until melted, 30 sec. Cool butter for 2 min.
- Add mayo, creamy horseradish sauce, half the chives and 1/2 tbsp (1 tbsp) vinegar to a medium bowl. 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.
- Add bacon and spinach and arugula mix to bowl with tomatoes. 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.
970
kcal
Calories
61
g
Fat
20
g
Saturated Fat
62
g
Carbohydrate
15
g
Sugar
10
g
Dietary Fiber
44
g
Protein
145
mg
Cholesterol
1140
mg
Sodium
1
g
Trans Fat
1850
mg
Potassium
175
mg
Calcium
7
mg
Iron
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