Paleo: Pan-Seared Steaks
Golden Beet, String Bean & Chive Salad
Cooking time
25 minutes
Servings
2/4
Calories
410 /serving
With summer around the corner, we’re raising the steaks on nutrition-conscious eating. The paleo diet emphasizes hearty servings of protein—like these cuts of top sirloin beef, which you’ll sear on the stovetop before serving in mouth-watering slices. Steer clear of carbs by plating the meat with a smart salad that brings together roasted yellow beets and crisp-soft string beans, dressed for the spring season with fresh chives and lemon.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 225g Yellow beets
- 15ml Minced garlic
- 300g String beans
- 1 Bunch of chives (or garlic chives)
- 1 Lemon
- 10g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)
You will need:
Medium pan
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
17 g
Saturated Fat
6 g
Sodium
320 mg
Total Carb
26 g
Sugars
13 g
Protein
42 g
Fibre
8 g
Preparation
Mise en place
Preheat the oven to 450°F. Peel and cut the beets into ¼ inch wedges. Remove the stem ends of the string beans.
Roast the vegetables
On a lined sheet pan, toss the beets with a drizzle of oil, ⅓ of the spices and S&P. Roast, 12 to 15 min., until partially cooked. Remove from the oven and add the string beans, a drizzle of oil and S&P; toss well. Roast, 5 to 8 min., until the beets are tender and the string beans are crisp-tender. In the final 2 min., add the garlic; toss well. Set aside to cool.
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 and let rest for 5 min. before slicing against the grain.
Make the salad
Meanwhile, halve the lemon; juice ½ and quarter the remaining ½. Roughly chop the chives. In a large bowl, combine the vegetables, lemon juice, chives, 2 tbsp oil (double for 4 portions) and S&P.
Plate your dish
Divide the steaks and salad between your plates. Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
