Keto: Pan-Seared Steaks with Creamy Balsamic Gravy
Roasted Carrots & Kale Side Salad
Cooking time
25 minutes
Servings
2/4
Calories
560 /serving
When wonderfully mellow balsamic vinegar meets whole-grain mustard and cream, good things start to happen. Finish the luscious gravy with a pat of butter… and the delicious-faction process is complete! You’ll drizzle this simple but sumptuous sauce over top sirloin steaks that are seared to beefy tenderness. Round out the meal with oven-roasted carrots, along with a kale and radish salad that makes savvy use of the remaining vinegar and mustard.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 100g Radishes (or French radishes)
- 100g Chopped kale
- 300g Carrots (orange or multicoloured)
- 15ml Whole-grain mustard
- 30ml Balsamic vinegar
- 30ml Heavy cream
- 8g Montpellier to Moscow spices (onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, cayenne pepper, sunflower oil, bay leaf)
Contains: Milk, Mustard, Sulphites
You will need:
Medium pan
Sheet pan
Olive oil
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
33 g
Saturated Fat
17 g
Sodium
810 mg
Total Carb
27 g
Sugars
12 g
Protein
43 g
Fibre
7 g
Preparation
Roast the carrots
Preheat the oven to 450°F. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 18 to 22 min., until tender.
Cook the steaks
Meanwhile, pat the steaks dry with paper towel; 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, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Make the salad
Meanwhile, quarter the radishes. In a large bowl, combine ⅓ of the vinegar, ½ the mustard, 2 tbsp olive oil (double for 4 portions) and S&P. Add the kale and massage, 1 to 2 min., until softened. Add the radishes; toss well.
Make the gravy
In the reserved pan, heat a drizzle of oil on medium-high. Add the remaining vinegar and mustard. Cook, scraping up any browned bits, 30 sec. to 1 min., until the vinegar has evaporated. Add the cream and ¼ cup water (double for 4 portions). Reduce the heat to low and simmer, stirring occasionally, 2 to 3 min., until thickened. Add 2 tbsp butter (double for 4 portions); stir well.
Plate your dish
Divide the carrots and steaks between your plates. Spoon the gravy over the steaks. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
