with Asparagus, Peppers and Roasted Potatoes
Blueberry jam is the perfect complement for balsamic vinegar—the sweet-and-tangy combo is out of this world as a glaze for ribeye steak. Grilled asparagus and peppers and roasted potatoes round out a dinner that spotlights grilling season at its finest. Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Russet potato • Ribeye steak • Asparagus • Sweet bell pepper • Blueberry jam (sugar/glucose-fructose, blueberries, water, fruit pectin, citric acid, mono- and diglycerides) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard) • Parsley • Garlic • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Ribeye Steak
370 g
Russet Potato
2 unit(s)
Asparagus
227 g
Sweet Bell Pepper
1 unit(s)
Parsley
7 g
Blueberry Jam
2 unit(s)
Balsamic Vinegar
1 tbsp
Montreal Spice Blend
10 g
Garlic, cloves
1 unit(s)
Garlic Salt
2 g
Oil*
3 tbsp
Salt*
0.125 tsp
Pepper*
0.125 tsp
- Before starting, lightly oil the grill.
- While you prep, preheat the grill to medium-high (approx. 500°F).
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and half the Montreal Steak Spice, then toss to coat.
- 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, core, then halve pepper.
- Trim and discard bottom 1-inch from asparagus.
- To a plate, add asparagus, peppers and 1/2 tbsp (1 tbsp) oil. Season with pepper and 1/4 tsp (1/2 tsp) garlic salt, then toss to coat.
- Peel, then mince or grate garlic.
- Finely chop parsley.
- In a small non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When hot, add garlic, blueberry jam, balsamic vinegar and 1/4 cup (1/2 cup) water. Cook for 2-4 min, stirring constantly, until jam melts and glaze thickens. Season with salt and pepper.
- Remove from heat. Set aside.
- Pat steaks dry with paper towels. Season with remaining Montreal Steak Spice and salt. Drizzle steak with 1/2 tbsp (1 tbsp) oil.
- Gather steak, the plate with asparagus and peppers, a clean plate for cooked steak, a piece of foil and any grilling tools, then head out to grill!
- To one side of the grill, add steaks. Cook steaks for 4-6 min per side, flipping once, until cooked to desired doneness.** (NOTE: Grill edges of the steak for 30 sec to render any excess fat, if you like).
- Meanwhile, to the other side of the grill, add aspagragus and peppers. (TIP: Arrange asparagus spears perpendicular to grill grates to keep them from falling through!) Close lid and grill veggies for 3-5 min, flipping once, until tender-crisp.
- Return to same plate.
- To the baking sheet with potatoes, add half the parsley. Toss potatoes and parsley together.
- Cut peppers into 1/4-inch slices.
- In a medium bowl, whisk together remaining parsley, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) garlic salt. Add peppers and asparagus, then toss to coat.
- Thinly slice steak.
- Stir any steak resting juices into the glaze.
- Divide roasted potatoes, grilled vegetables and steak between plates.
- Spoon blueberry-balsamic glaze over top of steak.
770
kcal
Calories
36
g
Fat
9
g
Saturated Fat
65
g
Carbohydrate
19
g
Sugar
7
g
Dietary Fiber
50
g
Protein
95
mg
Cholesterol
1470
mg
Sodium
0.5
g
Trans Fat
2000
mg
Potassium
100
mg
Calcium
9.5
mg
Iron
