Seared Steaks with Greek Lemon Potatoes
Crisp Salad with Olive Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
680 /serving
We’re paying homage to legendary Greek potatoes, adding a spritz of lemon juice and an aromatic boost of garlic as they roast to golden brown. Bring on juicy steaks seared with plentiful oregano and paprika, plus a radish salad in an olive-laced vinaigrette.
We will send you:
- 2 Top sirloin beef medallions
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 450g Potatoes
- 1 Lemon
- 100g French radishes
- 15ml Minced garlic
- 30g Olive miscela
- 7g Paprika & Oregano spices (garlic, paprika, beef bouillon powder, salt, onion, oregano, yeast extract, black pepper, sunflower oil, thyme, parsley, cinnamon, nutmeg)
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
36 g
Saturated Fat
8 g
Sodium
560 mg
Total Carb
53 g
Sugars
7 g
Protein
40 g
Fibre
8 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F.
- Cut the potatoes lengthwise into ½ inch wedges.
- Juice the lemon.
- On a lined sheet pan, toss the potatoes with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 20 to 25 min., until browned and tender.
- In the last 3 min., add the garlic and ½ the lemon juice.
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 and let rest before slicing.
Make the salad
- Meanwhile, thinly slice the radishes lengthwise.
- In a large bowl, combine the olive miscela, remaining lemon juice, 2 tbsp oil (double for 4 portions) and S&P.
- Add the baby greens and radishes; toss well.
Plate your dish
- Divide the potatoes, steaks and salad between your plates. Bon appétit!
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*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
