Steakhouse Date Night
with French Onion Baked Potatoes & Caesar Salad
Cooking time
35 minutes
Servings
2/4
Calories
1420 /serving
Table for two? Invite a partner to help create a classic luxe experience, starring grass-fed porterhouse steak and a creamy crispy salad sweetened with Medjool dates. Alongside are decadent baked potatoes with caramelized onions and aged cheddar—plus sour cream, because love knows no limits.
We will send you:
- 680g Grass-fed AAA beef Porterhouse steak (Canadian-raised)
- 2 Medjool dates
- 450g Potatoes
- 1 Head of lettuce
- 1 Scallion
- 100g String peas (sugar snap peas or snow peas)
- 50g Caramelized onions
- 60ml Caesar vinaigrette
- 25g Croutons
- 60g Grated aged cheddar
- 43ml Sour cream
Contains: Eggs • Milk • Mustard • Wheat
You will need:
Large pan
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
81 g
Saturated Fat
32 g
Sodium
910 mg
Total Carb
80 g
Sugars
24 g
Protein
92 g
Fibre
9 g
Preparation
Start the potatoes
- Preheat the oven to 450°F.
- Pierce the potatoes multiple times all over the surface.
- Microwave, flipping halfway, 8 to 10 min., until tender.
- Once slightly cooled, halve the potatoes lengthwise and scoop out the flesh, reserving the skins.
Mise en place
- Meanwhile, pit and roughly chop the dates.
- Thinly slice the string peas lengthwise.
- Tear the lettuce into bite-size pieces.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
Make the filling & finish the potatoes
- In a medium bowl, combine the potato flesh, 2 tbsp butter (double for 4 portions), the white bottom of the scallion, onions and S&P.
- Arrange the potato skins, cut-sides up, on a lined sheet pan and stuff with the filling.
- Top with the cheese.
- Bake, 4 to 6 min., until the cheese is beginning to brown.
- Switch the oven to broil, 1 to 2 min., if extra colour is desired.
Cook the steak
- Pat the steak dry; season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the steak* and cook, 3 to 5 min. per side, until cooked as desired.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Make the salad
- Meanwhile, in a large bowl, combine the lettuce, string peas, dates, croutons and vinaigrette.
Plate your dish
- Divide the potatoes, steak and salad between your plates.
- Dollop the potatoes with the sour cream and garnish with the green top of the scallion. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
