Steaks & Lemon Al Italiano
with Salsa Verde Cream & Roasted Veggies
Cooking time
20 minutes
Servings
2/4
Calories
570 /serving
Our Fiery Fennel seasoning sends these steaks some Italian inspiration, sizzled in a hot pan along with lemon halves for super-squeezable juiciness. Roasted broccoli and Nantes carrots achieve peak tenderness in the oven. Serve the works over a smear of hot salsa verde sour cream.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 300g Broccoli florets
- 300g Nantes carrots
- 1 Lemon
- 45ml Salsa verde
- 86ml Sour cream
- 10g Fiery Fennel spices (salt, black pepper, garlic, onion, fennel, herbs, paprika, sunflower oil, parsley, crushed cayenne pepper)
Contains: Milk
You will need:
Grill pan (or large pan)
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
29 g
Saturated Fat
11 g
Sodium
990 mg
Total Carb
36 g
Sugars
15 g
Protein
45 g
Fibre
9 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Halve the carrots lengthwise (quarter if large).
- Halve the lemon.
Roast the vegetables
- On a lined sheet pan, toss the carrots with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, flipping halfway, 5 to 7 min., until beginning to soften.
- Add the broccoli (halve if large), a drizzle of oil and S&P; toss well.
- Roast, flipping halfway, 14 to 18 min., until browned and tender.
Cook the steaks & lemon
- Meanwhile, pat the steaks dry; season with the remaining spices and S&P.
- In a grill pan (or large pan), heat a drizzle of oil on medium-high.
- Add the steaks and cook, 3 to 5 min. on one side, until partially cooked.
- Flip and add the lemon, cut-sides down, and sear, 3 to 5 min., until the lemon is charred and the steaks* are cooked as desired (to ensure a consistent temperature throughout, turn the steaks over at least twice).
Make the salsa verde cream
- Meanwhile, in a small bowl, combine the salsa verde, sour cream and S&P.
Plate your dish
- Divide the salsa verde cream between your plates and spread out in a circular motion.
- Top with the steaks (slice beforehand if desired) and vegetables.
- Serve the lemon on the side. Bon appétit!
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*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
