Seared Steaks with Chimichurri Sauce
Tomatillo-Avocado Salsa Verde
Cooking time
20 minutes
Servings
2/4
Calories
640 /serving
With not just one but two sauces, this South American steak dinner is a stunner. You get your fix of paleo proteins, plus an explosion of flavours from lime-cilantro chimichurri and a green-on-green salsa made with wonderfully tangy fresh tomatillos and avocado.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 225g Tomatillos
- 14g Cilantro
- 300g Nantes carrots
- 1 Lime
- 57g Avocado purée
- 15g Minced roasted garlic
- 10g Capers
- 8g Onions & Onwards spices (onion, salt, garlic, paprika, chili, parsley, basil, bay leaves, canola oil)
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
40 g
Saturated Fat
9 g
Sodium
820 mg
Total Carb
32 g
Sugars
13 g
Protein
41 g
Fibre
9 g
Preparation
Roast the carrots
- Preheat the oven to 450°F.
- Halve the carrots lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 18 to 22 min., until tender.
Mise en place
- Meanwhile, remove the husks from the tomatillos; halve, then grate on the cut-sides.
- Halve the lime; juice ½ and quarter the remaining ½.
- Roughly chop the capers and cilantro leaves and stems. Combine in a bowl.
Cook the steaks
- 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 and let rest before slicing.
Make the salsa verde
- Meanwhile, in a medium bowl, combine the tomatillos, avocado purée and S&P.
Make the chimichurri
- In a second medium bowl, combine the lime juice, garlic, capers, cilantro, 2 tbsp oil (double for 4 portions) and S&P.
Plate your dish
- Divide the salsa verde between your plates.
- Top with the carrots and steaks.
- Drizzle with the chimichurri.
- Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
