with Roasted Potatoes and Broccoli
Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Yellow potato • Striploin steak • Broccoli • Mushrooms • Lemon • White cooking wine (sulphites) (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) • Shallot • Parmesan cheese (milk) (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)) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Thyme • Chives • Montreal spice blend (mustard) (spices and herbs (including mustard), salt, dehydrated garlic, canola oil).
Allergens
Utensils
Tags
Striploin Steak
370 g
Mushrooms
113 g
Shallot
1 unit(s)
Cream Sauce Spice Blend
10 g
White Cooking Wine
4 tbsp
Yellow Potato
400 g
Thyme
7 g
Broccoli
227 g
Lemon
1 unit(s)
Parmesan Cheese, shredded
0.25 cup
Chives
7 g
Montreal Spice Blend
6 g
Sugar*
0.25 tsp
Salt*
0.125 tsp
Oil*
3 tbsp
Pepper*
0.125 tsp
Butter*
2 tbsp
- Before starting, preheat the oven to 425˚F. Wash and dry all produce.
- Strip 1 tbsp (2 tbsp) thyme leaves from stems, then roughly chop.
- Remove any brown spots from potatoes, then cut into 1-inch pieces.
- To an unlined baking sheet, add potatoes, half the thyme and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-25 min, flipping halfway through, until golden.
- Meanwhile, thinly slice mushrooms.
- Peel, then cut shallot into 1/4-inch slices.
- Thinly slice chives.
- Cut broccoli into bite-sized pieces.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- To a small bowl, add 1/2 tbsp (1 tbsp) lemon juice, 1 tbsp (2 tbsp) oil, 1/4 tsp (1/2 tsp) lemon zest and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then whisk to combine. Set aside. (NOTE: This is your lemon dressing.)
- Pat steak dry with paper towels. Season all over with Montreal Spice Blend.
- Heat a large non-stick pan over medium-high. When the pan is hot, add 1 tbsp (2 tbsp) oil, then steak. Sear for 1-2 min per side, until golden.
- Remove from heat and transfer steak to an unlined baking sheet. Roast in the middle of the oven for 5-8 min, or until cooked to desired doneness.**
- To the same pan, add broccoli and 2 tbsp (1/4 cup) water. Cook for 4-5 min, tossing occasionally, until tender-crisp. Season with salt and pepper.
- Transfer to a plate and cover to keep warm.
- To the same pan, add 2 tbsp (4 tbsp) butter, then shallots, mushrooms and remaining thyme. Cook for 4-5 min, stirring often, until mushrooms are golden.
- Sprinkle Cream Sauce Spice Blend over top of mushrooms. Cook for 1 min, until coated.
- Add cooking wine and 3/4 cup (1 1/2 cups) water. Cook for 1-2 min, stirring often, until mushroom gravy thickens.
- Thinly slice steak.
- Divide steak, potatoes and broccoli between plates.
- Spoon mushroom gravy over top of steak.
- Sprinkle chives and Parmesan over top of potatoes.
- Spoon lemon dressing over top of broccoli.
- Squeeze a lemon wedge over top of broccoli.
860
kcal
Calories
45
g
Fat
16
g
Saturated Fat
59
g
Carbohydrate
8
g
Sugar
10
g
Dietary Fiber
56
g
Protein
130
mg
Cholesterol
1240
mg
Sodium
1
g
Trans Fat
2200
mg
Potassium
250
mg
Calcium
8.5
mg
Iron
