Grilled Coffee-Rubbed Steaks
with Spicy Chimichurri Butter & Kale Salad
Cooking time
15 minutes
Servings
2/4
Calories
930 /serving
Only the boldest and the brightest flavours here! On these protein-packed plates, coffee and spices make for a vibrant rub, while hot chimichurri butter has a different kind of kick. Studding the lemony salad with feta and foil-grilled walnuts is keto brilliance.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 30ml Chimichurri
- 120g Chopped kale
- 150g Shredded cabbage
- 1 Lemon
- 15g Minced roasted garlic
- 1g Instant coffee
- 25g Chopped walnuts
- 60g Feta
- 4g Ancho Pepper & Whisky spices (salt, paprika, whisky flavour, ancho pepper, dextrose, onion, chili powder, garlic, yeast extract, black pepper, canola oil, cellulose fiber, Cayenne pepper, citric acid, mustard, cumin)
Contains: Milk • Mustard • Walnuts
You will need:
Aluminum foil
Oil
Salt & pepper (S&P)
3 or 6 tbsp Butter
BBQ (or pan)
Total Fat
74 g
Saturated Fat
25 g
Sodium
760 mg
Total Carb
21 g
Sugars
6 g
Protein
48 g
Fibre
6 g
Preparation
Grill the steaks
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Place 3 tbsp butter (double for 4 portions) in a small bowl to soften.
- In a second small bowl, combine the spices and instant coffee.
- Pat the steaks* dry; rub with the spiced coffee mixture, a drizzle of oil and S&P.
- Add to the BBQ (or pan) 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 before slicing.
Mise en place & grill the walnuts
- Meanwhile, in a large bowl, combine the kale, a drizzle of oil and S&P. Massage, 1 to 2 min., until softened.
- Halve the lemon; juice ½ and quarter the remaining ½.
- Wrap the walnuts in aluminum foil and fold the edges over to seal. Add to the BBQ (or toast in a pan) and grill, shaking halfway, 3 to 4 min., until lightly browned.
Make the chimichurri butter
- To the bowl of softened butter, add the chimichurri, garlic and S&P; stir well.
Make the salad
- In a third small bowl, make the vinaigrette by combining the lemon juice, 2 tbsp oil (double for 4 portions) and S&P.
- To the bowl of kale, add the cabbage, vinaigrette, walnuts and cheese; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the steaks.
- Spoon the chimichurri butter over.
- Garnish with the lemon wedges. Bon appétit!
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*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
