Cheddar- and Spinach-Topped Grilled T-Bone Steak
| Preparation: | 10 min |
| Marinating/Waiting: | 15 min |
| Cooking: | 25 min |
| Total: | 50 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Chef Ian Perreault |
Recipe ingredients
- 4 T-bone steaks, cut 1-in. (2.5-cm) thick
- 2 Tbsp. (30 mL) Irresistibles extra virgin olive oil* 2 1/4 lb. (1 kg) baby potatoes, blanched
- 10 Irresistibles bay leaves*
- 6 whole garlic cloves, peeled
- ¼ cup (60 mL) unsalted butter*
- ¼ cup (60 mL) Irresistibles extra virgin olive oil*
- 1 bag (171 g) baby spinach
- Salt and pepper to taste
- 12 thin slices medium cheddar
Preparation
Brush steaks with olive oil and let rest at room temperature for 10 to 15 minutes.
Preheat barbecue to high and oven to 375°F (190°C).
Put the blanched potatoes in an oven-proof skillet, along with the bay leaves, garlic, 2 Tbsp. (30 mL) butter and 2 Tbsp. (30 mL) olive oil.
Roast in the oven until potatoes are fork-tender.
Lower barbecue to medium and grill steaks 7 – 8 minutes per side. Set aside.
In a skillet, melt butter with remaining oil over medium-high heat and wilt spinach. Season.
Top each steak with 3 slices of cheddar and a some spinach and broil to melt cheese.
Suggestion
Serve with roasted baby potatoes.Side dish:
Potato straws with curry dip
Pont-neuf fries
Ducky French Fries
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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