Steak aux épices de Montréal

Spécial steakhouse

Très riche en fibres

avec salade d'épinards crémeuse et bacon

10 min

Difficulté: 2/3

Canadienne

Ingrédients : Pomme de terre Russet • Bifteck de contre-filet • Épinards • Bacon (porc, eau, sel, sucre, phosphates de sodium, érythorbate de sodium, nitrite de sodium, épices, fumée) • Pain ciabatta (orge, blé) (farine de blé enrichie non blanchie et non traitée (farine de blé, niacine, fer réduit, mononitrate de thiamine, riboflavine, acide folique), eau, sel marin, levure, farine d'orge maltée) • Citron • Mayonnaise (moutarde, œuf) (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) • Parmesan (lait) (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) • Persil • Ail • Mélange d’épices de Montréal (moutarde) (épices et herbes (y compris la moutarde), sel, ail déshydraté, huile de canola).

Allergens

Orge

Noix de Grenoble

Avoine

Seigle

Triticale

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Tags

Très riche en fibres

Classic-plates

Regional-specialty

Speciality

Ingrédients

Steak de faux-filet

370 g

Tranches de bacon

100 g

Petit pain ciabatta

1 unit(s)

Pomme de terre Russet

2 unit(s)

Citron

1 unit(s)

Gousses d'ail

2 unit(s)

Persil

7 g

Bébés épinards

113 g

Mayonnaise

4 tbsp

Parmesan, râpé grossièrement

0.25 cup

Mélange d'épices de Montréal

6 g

Huile

1.5 tbsp

Poivre

0.125 tsp

Sel

0.25 tsp

Beurre

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.