Protein Boost | Spanish-Spiced Surf 'n' Turf
with Romesco & Roasted Root Veggies
Cooking time
30 minutes
Servings
2/4
Calories
970 /serving
Steak night will be done to your satisfacción, as they say in Spanish. Tangy and nutty, romesco sauce brightens these plates with a red hue. It’s a perfect match for roasted root veggies sizzled with smoked paprika and top sirloin served medium-rare.
We will send you:
- 285g Shrimp (BAP-certified)
- 2 Top sirloin beef medallions
- 225g Red beets
- 450g Potatoes
- 15g Minced roasted garlic
- 30ml Sherry vinegar
- 30g Almond butter
- 25g Almonds
- 60ml Ajvar (roasted red pepper spread)
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, smoked paprika, silicon dioxide, turmeric, cayenne pepper, citric acid)
Contains: Almonds • Shrimp • Sulphites
You will need:
Medium pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Whisk
Olive oil
Total Fat
52 g
Saturated Fat
10 g
Sodium
1360 mg
Total Carb
64 g
Sugars
12 g
Protein
65 g
Fibre
9 g
Preparation
Roast the potatoes & beets
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- Peel and medium-dice the beets.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 20 to 25 min., until browned and tender.
Toast the almonds
- Meanwhile, heat a medium, dry pan on medium.
- Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a bowl and reserve the pan.
Cook the steaks
- Pat the steaks dry; season with the remaining spices and S&P.
- In the reserved 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 before slicing.
Make the romesco sauce
- Meanwhile, in a small bowl, whisk 1 tsp water, 2 tbsp olive oil (double both for 4 portions), the almond butter, ajvar, vinegar (start with ½), garlic and a generous pinch of S&P.
Plate your dish
- Divide the potatoes, beets and steaks between your plates.
- Garnish with the almonds.
- Serve the romesco sauce on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
