Protein Swap | Seared Steaks with Onion Demi-Glace
Yellow Wax Bean & Walnut Salad
Cooking time
25 minutes
Servings
2/4
Calories
550 /serving
Pick up a knife and slice into sheer satisfaction. These top sirloin steaks fall into tender and juicy slices, after a turn on the stovetop. They cook in their own sauce, making the most of the pan fond with softened onions and demi-glace for a dark and savoury effect. Serve them with a honey-Dijon-dressed salad of luminous green lettuce, blanched yellow wax beans and walnuts for extra paleo-friendly proteins.
We will send you:
- 2 Top sirloin beef medallions
- 300g Yellow wax beans
- 50g Diced onions
- 1 Head of Boston lettuce
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 25g Chopped walnuts
- 30ml Vegetable demi-glace
Contains: Mustard, Walnuts
You will need:
Medium pot
Strainer
Whisk
Oil
Salt & pepper (S&P)
Medium pan
Total Fat
35 g
Saturated Fat
8 g
Sodium
410 mg
Total Carb
23 g
Sugars
12 g
Protein
39 g
Fibre
7 g
Preparation
Cook the steaks
Bring a medium pot of salted water to a boil. Pat the steaks dry with paper towel; season with S&P. In a medium pan, heat a generous drizzle of oil on medium. 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).
Blanch the wax beans
Meanwhile, remove the stem ends of the wax beans; halve crosswise on an angle. Add to the pot of boiling water and boil, 2 to 3 min., until crisp-tender. Drain and transfer to a bowl of ice water. Once cool, drain and pat dry with paper towel. Transfer to a large bowl.
Make the sauce & coat the steaks
To the pan of steaks, add the onions. Cook, stirring frequently, 30 sec. to 1 min., until fragrant. Whisk in the demi-glace and ⅓ cup water (double for 4 portions). Cook, spooning the sauce over the steaks, 2 to 3 min., until slightly reduced and coated. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. If the pan is dry, add 1 to 2 tbsp water (double for 4 portions).
Make the salad
Meanwhile, separate the lettuce leaves; tear the leaves. To the bowl of wax beans, add the lettuce, vinaigrette, walnuts and S&P; toss well.
Plate your dish
Divide the salad between your plates. Top with the steaks and spoon the sauce over. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
