avec asperges, poivrons et pommes de terre rôties
La confiture de bleuets est le complément parfait du vinaigre balsamique - la combinaison sucrée et acidulée est hors du commun comme glaçage pour le faux-filet. Des asperges et des poivrons grillés ainsi que des pommes de terre rôties complètent ce souper qui met en valeur la saison des grillades dans toute sa splendeur. Riche en protéines (50 g de protéines ou plus) est basé sur un calcul par portion de la quantité de protéines de la recette. Ingrédients: Pomme de terre Russet • Bifteck de faux-filet • Asperges • Poivron • Confiture de bleuets (sucre/glucose-fructose, bleuets, eau, pectine de fruits, acide citrique, mono- et diglycérides) • Vinaigre balsamique (vinaigre de vin, moût de raisin cuit, jus de raisin concentré, colorant caramel, arôme naturel, sulfites) (sulfites) • Mélange d’épices de Montréal (sel, épices (incluant moutarde) et fines herbes, ail déshydraté, huile de palme, extraits d'épice) (moutarde) • Persil • Ail • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Utensils
Tags
Steak de faux-filet
370 g
Pomme de terre Russet
2 unit(s)
Asperges
227 g
Poivron
1 unit(s)
Persil
7 g
Confiture de bleuets
2 unit(s)
Vinaigre balsamique
1 tbsp
Mélange d'épices de Montréal
10 g
Gousses d'ail
1 unit(s)
Sel d’ail
2 g
Huile*
3 tbsp
Sel*
0.125 tsp
Poivre*
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
