and Garlic Potatoes, Green Beans and Bacon
Ingredients: Yellow potato • Striploin steak • Green beans • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Shallot • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Thyme • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
Allergens
Utensils
Tags
Striploin Steak
370 g
Bacon Strips
100 g
Yellow Potato
450 g
Green Beans
170 g
Shallot
1 unit(s)
Crispy Shallots
28 g
Thyme
7 g
Garlic Spread
2 tbsp
Whole Grain Mustard
0.5 tbsp
Zesty Garlic Blend
7 g
Butter*
2 tbsp
Oil*
2 tbsp
Salt*
0.25 tsp
Pepper*
0.25 tsp
- 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.
- On a parchment-lined baking sheet, toss potatoes, half the Zesty Garlic Blend and 1 tbsp (2 tbsp) oil. (NOTE: For 4 servings, use 2 baking sheets.) Season with salt and pepper.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, pat steak dry with paper towels. Season with remaining Zesty Garlic Blend, salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then steak. Cook for 1-2 min per side, until browned.
- Remove from heat and transfer steak to an unlined baking sheet.
- Roast in the top of the oven for 6-10 min, or until cooked to desired doneness.** When steak is done, remove from heat and transfer to a plate.
- Loosely cover with foil and set aside to rest for 2-3 min.
- Carefully wipe the pan clean.
- While the steak roasts, reheat the same pan over medium.
- When hot, add bacon. (NOTE: For 4 servings, cook bacon in batches.) Cook for 5-8 min, flipping occasionally, until crispy.**
- Remove the pan from heat.
- Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
- Discard all but 1/2 tbsp (1 tbsp) bacon fat.
- Meanwhile, trim green beans.
- Finely chop shallot.
- Strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop.
- Reheat the same pan with reserved bacon fat over medium-high.
- When hot, add green beans, shallots, half the mustard (use all for 4 servings) and 1/4 cup (1/2 cup) water. Cook for 5-7 min, stirring often, until water evaporates. Season with salt and pepper. Remove from heat.
- Crumble bacon.
- Add bacon to veggie mixture.
- Meanwhile, in a small bowl, combine half the thyme and 2 tbsp (4 tbsp) butter. Season with salt and pepper.
- Add garlic spread and remaining thyme to the baking sheet with potatoes, then toss to coat.
- Thinly slice steak.
- Divide steak, potatoes and green beans with bacon between plates.
- Dollop thyme butter over steak.
- Sprinkle crispy shallots over top of veggies.
1070
kcal
Calories
73
g
Fat
27
g
Saturated Fat
59
g
Carbohydrate
8
g
Sugar
8
g
Dietary Fiber
54
g
Protein
150
mg
Cholesterol
1140
mg
Sodium
1
g
Trans Fat
1900
mg
Potassium
125
mg
Calcium
8.5
mg
Iron
