Calorie-Wise: Seared Steaks with Spicy Salsa Verde
Garlic-Sautéed Green Beans & Cubanelle Pepper
Cooking time
15 minutes
Servings
2/4
Calories
430 /serving
Let’s do the salsa! Some delicious ready-made salsa verde, that is. It’s a hot topper for these pan-seared top sirloin steaks, where the gentle sting of the sauce plays off a satisfyingly beefy flavour that’s buzzing with Peruvian-inspired spices. Keep it calorie conscious with a side that’s strong on veggies. Sauté crisp green beans and slices of cubanelle pepper until tender-crisp, with just enough garlic and spices to finesse the fragrance.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 15ml Minced garlic
- 300g Green beans
- 1 Cubanelle pepper
- 45ml Salsa verde
- 8g Peruvian Palate spices (cumin, sweet paprika, red chili pepper flakes, oregano, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Mustard
You will need:
Medium pan
Large pan
Oil
Salt & pepper (S&P)
Total Fat
22 g
Saturated Fat
7 g
Sodium
520 mg
Total Carb
19 g
Sugars
9 g
Protein
41 g
Fibre
6 g
Preparation
Mise en place
Remove the stem ends of the green beans; halve crosswise on an angle. Thinly slice the cubanelle pepper crosswise, discarding the stem and seeds.
Cook the steaks
Pat the steaks dry with paper towel; 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 and let rest for 5 min. before slicing against the grain.
Sauté the vegetables
Meanwhile, in a large pan, heat a drizzle of oil on medium. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Increase the heat to medium-high. Add the cubanelle pepper, green beans, remaining spices and S&P. Sauté, 3 to 5 min., until crisp-tender.
Plate your dish
Divide the steaks and vegetables between your plates. Top the steaks with the salsa verde. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
