Italian-Spiced Steaks with Spicy Salsa Verde Cream
Pan-Seared Lemon & Roasted Veggies
Cooking time
20 minutes
Servings
2/4
Calories
480 /serving
Our Fiery Fennel spice blend sends these top sirloin steaks some Italian inspiration, with hints of fennel, parsley and crushed cayenne. You’ll toss them into a hot pan on the stovetop for some sizzle time, followed by lemon halves that sear to super-squeezable juiciness. Meanwhile, roasted broccoli and Nantes carrots achieve peak tenderness in the oven. Serve the works over a smear of sour cream spiked with salsa verde for a hot, herby, creamy counterpoint.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 300g Nantes carrots
- 200g Broccoli florets
- 1 Lemon
- 45ml Salsa verde
- 43ml 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:
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Grill pan (or large pan)
Total Fat
24 g
Saturated Fat
9 g
Sodium
950 mg
Total Carb
26 g
Sugars
13 g
Protein
42 g
Fibre
6 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. Remove from the oven and 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 with paper towel; 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.
