Seared Steaks with Bourbon-BBQ Butter
Mustard-Roasted Vegetables
Cooking time
20 minutes
Servings
2/4
Calories
600 /serving
A whiff of sweet bourbon, chili powder and hickory smoke transports you to barbecue country. Pat down these beefy steaks with spiced butter. Complete your keto-friendly plates with Brussels sprouts and radishes roasted with grain mustard, sided by garlicky wilted greens.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 15ml Minced garlic
- 300g Brussels sprouts
- 200g Radishes
- 120g Baby greens (baby spinach or kale)
- 30ml Whole-grain mustard
- 10g Hot BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, yeast extract, black pepper, canola oil, cellulose, citric acid, Cayenne pepper, mustarde, cumin, hickory smoke flavour)
Contains: Milk • Mustard • Sulphites
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
3 or 6 tbsp Butter
Total Fat
36 g
Saturated Fat
17 g
Sodium
1450 mg
Total Carb
23 g
Sugars
6 g
Protein
45 g
Fibre
9 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Place 3 tbsp butter (double for 4 portions) in a small bowl to soften.
- Halve the Brussels sprouts lengthwise (quarter if large).
- Quarter the radishes (cut into sixths if large).
- On a lined sheet pan, toss the Brussels sprouts and radishes with the mustard, a drizzle of oil and S&P.
- Roast, stirring and adding ½ the garlic halfway, 12 to 14 min., until golden brown and tender.
Cook the steaks
- Meanwhile, pat the steaks dry and rub with a drizzle of oil; season with ⅔ of the 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.
Make the bourbon-BBQ butter
- Meanwhile, to the bowl of softened butter, add the remaining spices; stir well.
Sauté the spinach
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the remaining garlic and sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant.
- Add the spinach and sauté, 1 to 2 min., until slightly wilted; season with S&P.
Plate your dish
- Divide the vegetables, steaks and spinach between your plates.
- Top the steaks with the bourbon-BBQ butter. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
