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Cheddar- and Spinach-Topped Grilled T-Bone Steak https://www.metro.ca/userfiles/image/recipes/bifteck-aloyau-grille-garniture-fromage-epinards-pommes-terre-roties-5662.jpg PT10M PT25M PT50M
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.
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4 T-bone steaks, cut 1-in. (2.5-cm) thick 2 Tbsp. (30 mL) extra virgin olive oil 1 kg baby potatoes, blanched 10 bay leaves 6 whole garlic cloves, peeled 1/4 cup (60 mL) unsalted butter 1/4 cup (60 mL) extra virgin olive oil 1 bag (171 g) baby spinach Salt and pepper to taste 12 thin slices medium cheddar cheese
Cheddar- and Spinach-Topped Grilled T-Bone Steak

Cheddar- and Spinach-Topped Grilled T-Bone Steak

Rate this recipe
4 Votes
  • Gluten-free
4
servings
0:10
Preparation
0:25
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    T-bone steaks, cut 1-in. (2.5-cm) thick
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  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
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    SAVE $4.00
    BERTOLLI EXTRA VIRGIN OLIVE OIL

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    750 ml - 1 L SELECTED VARIETIES


  • 1 kg
    baby potatoes, blanched
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    680 g PRODUCT OF CANADA CANADA No. 1 GRADE SELECTED VARIETIES


  • 10
    bay leaves
  • 6
    whole garlic cloves, peeled
  • 1/4 cup
    (60 mL)
    unsalted butter
  • 1/4 cup
    (60 mL)
    extra virgin olive oil
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    BERTOLLI EXTRA VIRGIN OLIVE OIL

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    750 ml - 1 L SELECTED VARIETIES


  • 1 bag
    (171 g)
    baby spinach
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    SPINACH

    SPINACH

    $3.49 ea.

    284 g PRODUCT OF U.S.A.



  • Salt and pepper to taste
  • 12
    thin slices medium cheddar cheese
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    IRRESISTIBLES ARTISAN OLD WHITE CHEDDAR CHEESE AGED 2 YEARS

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Imprimer ma sélection

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.

Source : Chef Ian Perreault

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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