Bourbon-BBQ Butter Steaks
with Mustard-Roasted Vegetables
Cooking time
20 minutes
Servings
2/4
Calories
680 /serving
A whiff of sweet bourbon, chili powder and hickory smoke will transport you to barbecue country. Generously season beefy steaks and pat them down with spiced butter. Complete your keto-friendly plates with Brussels sprouts and radishes roasted with grainy mustard, sided by garlicky wilted greens.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 200g Radishes
- 120g Baby greens (baby spinach or kale)
- 300g Brussels sprouts
- 15ml Minced garlic
- 30ml Whole-grain mustard
- 10g Hot BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cayenne pepper, cumin, smoked hickory flavour)
Contains: Milk • Mustard • Sulphites
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
3 or 6 tbsp Butter
Total Fat
46 g
Saturated Fat
18 g
Sodium
1450 mg
Total Carb
23 g
Sugars
6 g
Protein
45 g
Fibre
9 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Place 3 tbsp butter (double for 4 portions) in a small bowl to soften.
- Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large).
- Quarter the radishes (cut into sixths if large).
- On a lined sheet pan, toss the Brussels sprouts and radishes with the mustard, a drizzle of oil and S&P.
- Roast, stirring and adding ½ the garlic halfway, 12 to 14 min., until golden brown and tender.
Cook the steaks
- Meanwhile, pat the steaks dry and rub with a drizzle of oil; season with ⅔ of the spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the steaks* and cook, 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, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Make the bourbon-BBQ butter
- Meanwhile, to the bowl of softened butter, add the remaining spices; stir well.
Sauté the spinach
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the remaining garlic and sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant.
- Add the spinach and sauté, 1 to 2 min., until slightly wilted; season with S&P.
Plate your dish
- Divide the vegetables, steaks and spinach between your plates.
- Top the steaks with the bourbon-BBQ butter. Bon appétit!
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*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
