Protein Boost | BBQ Coffee-Rubbed Surf ’n’ Turf with Salsa Verde Cream
Grilled Veggie & Pita Salad
Cooking time
25 minutes
Servings
2/4
Calories
690 /serving
Put South American flavours on show for surf ’n’ turf 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
- 285g Shrimp (BAP-certified)
- 1 Green zucchini
- 1 Sweet pepper
- 30ml Apple cider vinegar
- 45ml Salsa verde
- 43ml Sour cream
- 1 Artisanal pita
- 2 Garlic cloves
- 1 Scallion
- 8g Espresso Yourself spices (brown sugar, salt, espresso coffee, black pepper, ancho chili pepper, onion, garlic, coriander, oregano, cloves, thyme)
Contains: Milk, Shrimp, Sulphites, Wheat
You will need:
Oil
BBQ
Salt & pepper (S&P)
Large pan (non-stick if possible)
Total Fat
34 g
Saturated Fat
10 g
Sodium
1600 mg
Total Carb
39 g
Sugars
10 g
Protein
60 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.
Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
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, shrimp and salad between your plates. Drizzle with the salsa verde cream. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
