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Montreal-Spiced Sirloin Steaks

Crunchy-Topped Cheddar Mashed Potatoes & Salad

Cooking time

25 minutes




840 /serving

These may be the best mashed potatoes of your life. Covered with a combo of croutons and aged cheddar cheese, they go under the boiler to crunch up the top surface above a base of fluffy, buttery spuds. Accompanying these dream clouds with seared top sirloin beef—classically seasoned with our Montreal Steak House blend—takes this meal up another notch. Slip in an elegant salad of sliced lettuce in a lemon-garlic vinaigrette and you’ve got it made.

We will send you:

  • 300g Top sirloin beef steaks
  • 450g Potatoes
  • 1 Garlic clove
  • 1 Head of lettuce
  • 25g Croutons
  • 30ml Lemon-garlic vinaigrette
  • 25g Grated aged cheddar
  • 11g Montreal Steak House spices (sea salt, yellow mustard, black pepper, onion, garlic, dill seeds, thyme, caraway, coriander, paprika, sunflower oil, cayenne pepper)

Contains: Milk, Mustard, Wheat, Soy

You will need:

Medium pot
Medium pan
Olive oil
3 or 6 tbsp Butter
Salt & pepper
Small baking dish
Total Fat
52 g
Saturated Fat
22 g
1330 mg
Total Carbs
53 g
3 g
43 g
5 g
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Start the potatoes
Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Add the potatoes to the boiling water and boil, 14 to 16 minutes, until very tender when pierced with a fork. Reserving ½ cup cooking water (double for 4 portions), drain the potatoes and return to the pot. Off the heat, add 1 tbsp butter (double for 4 portions). Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P to taste. Transfer to a small baking dish and spread out evenly. Set aside.
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Cook the steaks
While the potatoes boil, in a medium pan, heat a drizzle of oil on medium-high. Pat the steaks dry with paper towel; season with ⅔ of the spice blend. Add the steaks* to the pan and cook, 3 to 5 minutes per side, or until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice during cooking). Transfer to a cutting board and let rest for 5 minutes before slicing the steaks against the grain. Reserve the pan, leaving any browned bits (or fond) in the pan.
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Mise en place
While the steaks cook, preheat the oven to broil. Halve the lettuce lengthwise, discarding the root end; thinly slice the lettuce leaves into ribbons. Mince the garlic. Roughly chop the croutons. In a small bowl, combine the croutons, cheddar and a drizzle of olive oil.
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Finish the potatoes
Top the mashed potatoes with the crouton mixture. Transfer to the oven and broil, 2 to 3 minutes, until golden brown.
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Make the spiced butter
While the mashed potatoes broil, in the reserved pan of fond, melt 2 tbsp butter (double for 4 portions) on medium-low. Add the garlic and sauté, stirring constantly, 30 to 45 seconds, until fragrant. Season with the remaining spice blend. Remove from the heat and set aside.
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Make the salad & serve
In a medium bowl, combine the lettuce and vinaigrette; drizzle with olive oil and season with S&P to taste. Divide the sliced steaks, mashed potatoes and salad between your plates. Spoon the spiced butter over your steaks. Bon appétit!

*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.