Montréal Steak-Spiced Top Sirloins
Green Goddess Chayote Salad & Crunchy Pepitas
Cooking time
10 minutes
Servings
2/4
Calories
530 /serving
This combo of red meat, seeds and plentiful veggies makes for pure paleo pleasure. The seared steaks are treated to our Montréal Steak House seasonings (love that hint of caraway!). And the salad channels green goddess goodness with tangy avocado purée coating crisp matchsticks of chayote, cabbage and kale, plus roasted pepitas for crunch.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 150g Shredded cabbage
- 120g Chopped kale
- 1 Chayote
- 1 Scallion
- 30ml Apple cider vinegar
- 57g Avocado purée
- 25g Roasted pepitas (pumpkin seeds)
- 8g Montréal Steak House spices (sea salt, yellow mustard, black pepper, onion, garlic, dill seeds, thyme, caraway, coriander, paprika, sunflower oil, cayenne pepper)
Contains: Mustard, Sulphites
You will need:
Peeler
Oil
Medium pan
Salt & pepper (S&P)
Total Fat
31 g
Saturated Fat
8 g
Sodium
740 mg
Total Carb
21 g
Sugars
6 g
Protein
45 g
Fibre
8 g
Preparation
Cook the steaks
Pat the steaks dry with paper towel; season with 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.
Mise en place
Meanwhile, peel and cut the chayote into matchsticks; toss with a splash of the vinegar to prevent browning and season with S&P. Thinly slice the scallion crosswise.
Make the salad
In a small bowl, make the vinaigrette by combining the avocado purée, scallion, remaining vinegar, 1 tbsp water (double for 4 portions) and S&P. In a large bowl, combine the kale, cabbage and a drizzle of oil. Massage, 1 to 2 min., until softened. Add the chayote and vinaigrette. Top with the pepitas.
Plate your dish
Divide the steaks and salad between your plates. Bon appétit!
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*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
