Pan-Seared Steaks & Roasted Veggies
over Lemony Yogurt Sauce
Cooking time
25 minutes
Servings
2/4
Calories
430 /serving
This is the time of year for a steak night that reminds us of summer fun but has its feet planted firmly in winter needs. Beefy top sirloin cuts take to the stovetop for expert pan-searing, the browned exterior finished with a pat of butter. Meanwhile, broccoli and radishes roast in the oven with garlic and receive a final squeeze of lemon. Swoosh each plate with a vibrantly spiced yogurt sauce for ooh-la-la presentation.
We will send you:
- 2 Top sirloin beef medallions
- 200g Radishes (or French radishes)
- 15ml Minced garlic
- 200g Broccoli florets
- 1 Lemon
- 100g Greek yogurt
- 11g Tapas Time spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary, sugar, green bell pepper, turmeric, cayenne pepper)
Contains: Milk, Mustard
You will need:
Medium pan
Sheet pan
Olive oil
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
22 g
Saturated Fat
10 g
Sodium
1150 mg
Total Carb
17 g
Sugars
5 g
Protein
42 g
Fibre
4 g
Preparation
Mise en place
Preheat the oven to 450°F. Quarter the radishes. Halve the lemon; juice ½ and cut the remaining ½ into 2 wedges.
Roast the vegetables
In a medium bowl, combine the broccoli (halve if large), a drizzle of oil and S&P. On a lined sheet pan, toss the radishes with a drizzle of olive oil, ½ the garlic, ¼ of the spices and S&P. Add the broccoli and roast, stirring halfway, 14 to 16 min., until the broccoli is tender and the radishes have browned. Squeeze the juice from the lemon wedges over.
Cook & coat the steaks
Meanwhile, pat the steaks dry with paper towel; season with ¾ of 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). Reduce the heat to medium and add 1 tbsp butter (double for 4 portions). Cook, spooning the butter over the steaks, 30 sec., until coated. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Make the yogurt sauce
Meanwhile, in a small bowl, combine the yogurt, lemon juice, remaining garlic and spices, and S&P.
Plate your dish
Divide the yogurt sauce between your plates and spread out in a circular motion. Top with the steaks and vegetables. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
