Protein Boost | South American-Style Spiced Surf 'n' Turf
with Brussels Sprouts & Chimichurri
Cooking time
25 minutes
Servings
2/4
Calories
910 /serving
When there’s steak on the table in Argentina or Uruguay, chimichurri is usually close at hand. The condiment gets its zing from fresh herbs, plenty of garlic and red wine vinegar. Cilantro gives this version an invigorating edge, the ideal foil for seared beef coated in smoky seasonings.
We will send you:
- 285g Shrimp (BAP-certified)
- 2 Top sirloin beef medallions
- 2 Garlic cloves
- 14g Cilantro
- 300g Brussels sprouts
- 160g White rice
- 30ml Red wine vinegar
- 7g Catalonia & Beyond spices (coriander, smoked paprika, salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, silicon dioxide, turmeric, Cayenne pepper, citric acid, black pepper)
Contains: Shrimp • Sulphites
You will need:
Medium pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
36 g
Saturated Fat
8 g
Sodium
1180 mg
Total Carb
81 g
Sugars
4 g
Protein
64 g
Fibre
8 g
Preparation
Cook the rice
- Preheat the oven to 450°F.
- In a medium pot, combine the rice, 1 ¼ cups water, 1 tsp salt (double the water and salt for 4 portions) and ⅓ of the spices; 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.
Roast the Brussels sprouts
- Meanwhile, halve the Brussels sprouts lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil, ½ the remaining spices and S&P.
- Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
- Drizzle with ½ the vinegar.
Cook the steaks
- Meanwhile, pat the steaks dry; 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, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Sauté the garlic
- Mince the garlic.
- Roughly chop the cilantro leaves and stems.
- In the reserved pan, heat a drizzle of oil on medium.
- Add ¾ of the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add 1 tbsp water (double for 4 portions), scraping up any browned bits.
- Transfer to the pot of rice and add ¼ of the cilantro; stir well.
Make the chimichurri
- In a small bowl, combine the remaining cilantro, garlic and vinegar, 2 tbsp oil (double for 4 portions) and S&P.
Plate your dish
- Divide the rice between your plates.
- Top with the Brussels sprouts and steaks.
- Spoon the chimichurri over the steaks. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
