with Cheesy Baked Potatoes and Buttery Veggies
Ingredients: Yellow potato • Top sirloin steak • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Spinach • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Chives • Applewood smoke spice (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) (mustard) • Garlic.
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Top Sirloin Steak
285 g
Yellow Potato
350 g
Sweet Bell Pepper
1 unit(s)
Corn Kernels
113 g
Garlic, cloves
2 unit(s)
Chives
7 g
Cheddar Cheese, shredded
0.5 cup
BBQ Sauce
4 tbsp
Baby Spinach
56 g
Applewood Smoke Spice
7 g
Crispy Shallots
28 g
Sour Cream
86 mL
Butter*
2 tbsp
Oil*
2 tbsp
Salt*
0.125 tsp
Pepper*
0.125 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and halve lengthwise.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. Arrange cut-side down.
- Bake in the bottom of the oven for 20-22 min, until tender.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Thinly slice chives.
- Roughly chop spinach.
- Meanwhile, pat steaks dry with paper towels. Season with half the Applewood Smoke Spice, salt and pepper.
- Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then steaks. Pan-fry 3-4 min per side, until golden.
- Add half the BBQ sauce, 1 tbsp (2 tbsp) butter and 1 tbsp (2 tbsp) water. Cook for 1-2 min, or until steaks are glazed and 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.
- Heat another large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan for 1 min, until melted.
- Add corn, peppers and 2 tbsp (1/4 cup) water. Stir to combine. Cover and cook for 5-6 min, stirring occasionally, until water evaporates and veggies are tender.
- Add garlic, remaining Applewood Smoke Spice and spinach. Cook for 1-2 min, stirring often, until spinach is wilted. Season with salt and pepper.
- When potatoes are done, carefully remove from the oven. Flip potatoes over, then arrange in the centre of the baking sheet. Sprinkle cheese over top. Return to the bottom of the oven.
- Bake for 2-3 min, until cheese melts.
- Thinly slice steaks.
- Divide potatoes, veggies and steak between plates.
- Top potatoes with sour cream, crispy shallots and chives.
- Serve remaining BBQ sauce on the side.
960
kcal
Calories
52
g
Fat
25
g
Saturated Fat
82
g
Carbohydrate
26
g
Sugar
8
g
Dietary Fiber
50
g
Protein
150
mg
Cholesterol
990
mg
Sodium
1.5
g
Trans Fat
2150
mg
Potassium
350
mg
Calcium
7.5
mg
Iron
