Nick’s Pick | Spicy Seared Steaks with Sautéed Vegetables
Warm Red Curry & Lemongrass Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
680 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. When we take steak night for a Southeast Asian spin, it’s got delicious drizzled all over it! This imaginative vinaigrette gently simmers together our red curry paste and minced lemongrass blended with rice vinegar and sweet soy. It’s a fragrant finish for cuts of top sirloin beef, seared and coated with foaming spiced butter. Sliced steaks join sautéed bok choy and quartered radishes sitting prettily atop a mound of perfumed white rice.
We will send you:
- 2 Top sirloin beef medallions
- 200g Radishes (or French radishes)
- 225g Baby bok choy
- 30ml Rice vinegar
- 15g Minced lemongrass
- 160g White rice
- 15ml Sweet soy sauce
- 36g Red curry paste
Contains: Milk, Soy, Sulphites, Wheat
You will need:
Medium pot
Medium pan
Large pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
20 g
Saturated Fat
9 g
Sodium
1900 mg
Total Carb
88 g
Sugars
14 g
Protein
41 g
Fibre
8 g
Preparation
Cook the rice
In a medium pot, combine the rice, ½ the lemongrass, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large). Quarter the radishes. Place 1 tbsp butter (double for 4 portions) in a small bowl to soften.
Cook & coat the steaks
To the bowl of softened butter, add ½ the curry paste; stir well. Pat the steaks dry with paper towel; season with 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). In the final min., add the curry butter and cook, spooning it over the steaks, until beginning to foam. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.
Sauté the vegetables
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the bok choy and radishes. Sauté, 2 to 3 min., until the bok choy have wilted and the radishes are slightly tender; season with S&P.
Make the vinaigrette
In the reserved pan, combine 2 tbsp oil, 1 tbsp water (double both for 4 portions), the remaining curry paste and lemongrass, the vinegar, soy sauce and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, scraping up any browned bits, 30 sec. to 1 min., until combined.
Dress the vegetables & serve
In a large bowl, combine the vegetables and ½ the vinaigrette. Divide the rice between your plates. Top with the vegetables and steaks (slice beforehand if desired). Drizzle with the remaining vinaigrette. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
