Quick Smoky Mexican Seared Steaks
with Spicy Salsa Verde Sour Cream & Roasted Veggies
Cooking time
15 minutes
Servings
2/4
Calories
470 /serving
Our Smoky Mexican Moments seasoning blend—a compelling combo of cumin, dried herbs and paprika—imbues top sirloin beef with major flavour. Dripping with juices, the slices share plate space with garlic-roasted chunks of zucchini and green beans. The final reward is a drizzle of sour cream souped up with spicy salsa verde and lime.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 15ml Minced garlic
- 200g Green beans
- 1 Lime
- 2 Green zucchini
- 45ml Salsa verde
- 43ml Sour cream
- 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Milk
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
25 g
Saturated Fat
9 g
Sodium
510 mg
Total Carb
21 g
Sugars
10 g
Protein
42 g
Fibre
5 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Halve the zucchini lengthwise; cut crosswise into ½ inch pieces on an angle. Remove the stem ends of the green beans; halve crosswise on an angle. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring and adding the garlic halfway, 7 to 9 min., until browned and tender.
Cook the steaks
Meanwhile, pat the steaks dry with paper towel; season with the remaining 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 and let rest for 5 min. before slicing against the grain.
Make the salsa verde sour cream
Meanwhile, quarter the lime. In a small bowl, combine the sour cream, salsa verde, juice of up to 2 lime wedges (double for 4 portions) and S&P.
Plate your dish
Divide the steaks and vegetables between your plates. Drizzle with the salsa verde sour cream. Garnish with the remaining lime wedges. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
