avec pommes de terre au fromage et légumes au beurre
Ingrédients : Pomme de terre à chair jaune • Steak de haut de surlonge • Poivron • Maïs facile à décongeler (maïs, vinaigre modifié) • Crème sure (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne, alginate de propylène glycol, gomme de xanthane) (lait) • Sauce BBQ (sucres (sucre/glucose-fructose, mélasse verte, cassonade), pâte de tomates, vinaigre, eau, sel, amidon de maïs modifié, moutarde, amidon de tapioca modifié, son de moutarde, piments forts, huile de soja, ail en poudre, poudre d'oignon, épices, assaisonnement, arôme naturel, gomme de xanthane, protéine de maïs hydrolysé, couleur caramel, acide malique, acide citrique, benzoate de sodium) (moutarde) • Cheddar (lait pasteurisé, substances laitières modifiées, crème, culture bactérienne, sel, rocou, bêta-carotène, chlorure de calcium, enzyme microbienne, cellulose, natamycine) (lait) • Épinards • Échalotes frites (oignon, huile de palme, farine de blé, sel) (blé) • Ciboulette • Épices fumées au bois de pommier (sucres (sucre, maltodextrine, mélasse [maltodextrine]), légumes déshydratés (ail, oignon, poivron rouge), épices (dont moutarde et céleri) et herbes, sel, poudre de paprika, arôme de fumée naturel, extrait de levure, dioxyde de silicium, extrait d'épices) (moutarde) • Ail.
Allergens
Tags
Steaks de haut de surlonge
285 g
Pomme de terre à chair jaune
350 g
Poivron
1 unit(s)
Maïs en grains
113 g
Gousses d'ail
2 unit(s)
Chives
7 g
Cheddar, râpé
0.5 cup
Sauce BBQ
4 tbsp
Jeunes épinards
56 g
Épices fumées au bois de pommier
7 g
Échalotes frites
28 g
Crème sure
86 mL
Butter*
2 tbsp
Huile*
2 tbsp
Sel*
0.125 tsp
Poivre*
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
