BBQ Coffee-Rubbed Steaks with Salsa Verde Cream
Grilled Veggie & Pita Salad
Cooking time
25 minutes
Servings
2/4
Calories
590 /serving
Put South American flavours on show for steak night. Hot salsa verde, tempered with sour cream, ties together all the tasty layers. The beef sizzles under deep dark seasonings, rich with espresso and ancho chiles. After a turn on the grill, sweet pepper, zucchini and shards of pita bread make their way into a tangy salad.
We will send you:
- 2 Top sirloin beef medallions
- 1 Scallion
- 1 Green zucchini
- 1 Sweet pepper
- 30ml Apple cider vinegar
- 45ml Salsa verde
- 43ml Sour cream
- 1 Artisanal pita
- 2 Garlic cloves
- 8g Espresso Yourself spices (brown sugar, salt, espresso coffee, black pepper, ancho chili pepper, onion, garlic, coriander, oregano, cloves, thyme)
Contains: Milk, Sulphites, Wheat
You will need:
Oil
BBQ
Salt & pepper (S&P)
Total Fat
33 g
Saturated Fat
9 g
Sodium
790 mg
Total Carb
37 g
Sugars
10 g
Protein
40 g
Fibre
6 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Cut the zucchini lengthwise into ½ inch pieces. Core and quarter the sweet pepper lengthwise. Mince the garlic. In a small bowl, combine the sour cream, salsa verde, ¼ of the garlic and S&P.
Grill the vegetables & pita
In a large bowl, combine the zucchini, sweet pepper, scallion, a drizzle of oil, the remaining garlic and S&P. Add to the BBQ and grill, turning occasionally, 4 to 5 min., until tender and browned. Add the pita and grill, 1 to 2 min., until toasted. Transfer to a cutting board and reserve the bowl.
Grill the steaks
Pat the steaks* dry with paper towel; season with the spices and S&P. Add to the BBQ and grill, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice). Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Make the salad
Roughly chop the zucchini and sweet pepper. Tear the pita into bite-size pieces. Thinly slice the scallion crosswise. In the reserved bowl, combine the scallion, vinegar (start with ½), 2 tbsp oil (double for 4 portions) and S&P. Add the zucchini, sweet pepper and pita.
Plate your dish
Divide the steaks and salad between your plates. Drizzle with the salsa verde cream. Bon appétit!
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*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
