Paleo: Seared Steaks & Warm Brussels Sprout Salad
with Apple, Cranberries & Spiced Pecans
Cooking time
15 minutes
Servings
2/4
Calories
690 /serving
Savour the flavours of the season with this delish steak dinner, whose sautéed Brussels sprout side includes crisp fall apple slices, the sweet pop of dried cranberries and the warming crunch of nutty pecans. Our Up the Steaks spice mix will liven up every bite of the tender medallions, cooked to perfection thanks to our sure-fire instructions—we hereby dub you Meat Master.
We will send you:
- 340g Top sirloin beef medallions (high-protein serving)
- 300g Brussels sprouts
- 1 Apple
- 30ml Apple cider vinegar
- 25g Dried cranberries
- 25g Pecan halves
- 10g Up the Steaks spices (garlic salt, garlic, black pepper, mustard, onion, coriander, dill, cayenne pepper)
Contains: Mustard, Pecans, Sulphites
You will need:
2 Large pans
Oil
Salt & pepper (S&P)
Total Fat
42 g
Saturated Fat
9 g
Sodium
610 mg
Total Carb
40 g
Sugars
23 g
Protein
43 g
Fibre
10 g
Preparation
Mise en place
Halve the Brussels sprouts lengthwise (quarter if large).
Sauté the Brussels sprouts & pecans
In a large pan, heat a drizzle of oil on medium-high. Add the Brussels sprouts and sauté, adding the pecans halfway, 5 to 7 min., until beginning to brown. Add 2 tbsp water (double for 4 portions) and sauté, 2 to 3 min., until the water has evaporated, the Brussels sprouts are tender and the pecans are fragrant; season with ½ the spices and S&P.
Cook the steaks
Meanwhile, pat the steaks dry with paper towel; season with the remaining spices. In a second large 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, core and thinly slice the apple. In a large bowl, combine the vinegar and 2 tbsp oil (double for 4 portions). Add the Brussels sprouts and pecans, apple, cranberries and S&P; toss well.
Plate your dish
Divide the steaks and salad between your plates. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
