Greek-Inspired Steaks
with Feta-Tomato Topping
Cooking time
15 minutes
Servings
2/4
Calories
/serving
Is keto a Greek word? It is now. We’re setting course for Greece on steak night. Top sirloin hits the pan in a flash, under a sprinkling of sun-dried herbs and spices. Alongside roasted green beans, we’re draping a vinegar-splashed salad over the beef, luscious with fresh tomatoes and feta.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 300g Green beans (or string peas)
- 140g Cherry tomatoes
- 15g Minced roasted garlic
- 15ml Apple cider vinegar
- 30g Feta
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
You will need:
Aluminum foil
Medium pan
Oil
Salt & pepper (S&P)
Sheet pan
Total Fat
g
Saturated Fat
g
Sodium
mg
Total Carb
g
Sugars
g
Protein
g
Preparation
Broil the green beans & tomatoes
- Preheat the oven to broil.
- On a foil-lined sheet pan, toss the green beans and tomatoes with a drizzle of oil, ⅓ of the spices and S&P.
- Broil, 4 to 6 min., until blistered.
Cook the steaks
- Meanwhile, pat the steaks dry; 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 before slicing.
Make the feta-tomato topping
- In a medium bowl, combine the tomatoes and vinegar.
- Add the feta (crumble if desired), garlic, a drizzle of oil and S&P; stir well.
Plate your dish
- Divide the green beans and steaks between your plates.
- Top the steaks with the feta-tomato topping. Bon appétit!
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*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
