Seared Grass-Fed Rib Steak
with Loaded Baked Potatoes & Wedge Salad
Cooking time
40 minutes
Servings
2/4
Calories
1370 /serving
This bone-in steak is the perfect share for those who love their beef flavourful and juicy. No steak is complete without potato, and these baked beauties are loaded with buttery sour cream, cheese and scallions. Crunchy lettuce is the perfect vehicle for a sour cream dressing and fresh bacon bits.
We will send you:
- 625g Grass-fed AAA bone-in beef rib steak (Canadian-raised)
- 100g Naturally smoked bacon (raised without antibiotics by Canadian farmers)
- 450g Potatoes
- 100g Radishes
- 2 Scallions
- 1 Head of Iceberg lettuce
- 15ml Apple cider vinegar
- 86ml Sour cream
- 25g Grana Padano (contains rennet)
- 10g Up the Steaks spices (garlic salt, garlic, black pepper, mustard, onion, coriander, dill, cayenne pepper)
Contains: Eggs • Milk • Mustard • Sulphites
You will need:
Large pan
Sheet pan
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Microwave
Total Fat
95 g
Saturated Fat
44 g
Sodium
1290 mg
Total Carb
51 g
Sugars
8 g
Protein
78 g
Fibre
7 g
Preparation
Start the potatoes
- Preheat the oven to 450°F.
- Place 3 tbsp butter (double for 4 portions) in a small bowl to soften.
- Pierce the potatoes multiple times all over the surface. Microwave, 8 to 10 min., until tender.
- Transfer to a cutting board.
Mise en place
- Meanwhile, thinly slice the radishes.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- Cut the lettuce into 4 wedges.
- Roughly chop the bacon.
- In a small bowl, combine the vinegar, ⅔ of the sour cream, ½ the white bottoms of the scallions, 2 tsp water (double for 4 portions) and S&P.
Finish the potatoes
- Halve the potatoes lengthwise; scoop out the flesh and transfer to a medium bowl.
- Arrange the potato skins on a lined sheet pan.
- Lightly mash the potato flesh and add the softened butter, ⅓ of the cheese, the remaining sour cream and white bottoms of the scallions, and a big pinch of S&P.
- Stuff the potato skins with the filling.
- Sprinkle with the remaining cheese and bake, 10 to 12 min., until warmed through.
Cook the steak
- Meanwhile, pat the steak dry; season with the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the steak* and cook, 5 to 8 min. per side, until cooked as desired.
- Transfer to a cutting board and let rest before slicing.
- Wipe out and reserve the pan.
Cook the bacon
- In the same pan, heat a drizzle of oil on medium.
- Add the bacon* and cook, 3 to 5 min., until cooked through.
- Transfer to a paper towel-lined plate.
Plate your dish
- Divide the steak, potatoes and lettuce between your plates.
- Top the lettuce with the radishes.
- Garnish the potatoes and lettuce wedges with the green tops of the scallions and bacon.
- Serve the sour cream dressing on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
