Seared Steaks with Warm Sweet Pepper Salsa
Mexican-Spiced Roasted Brussels Sprouts
Cooking time
20 minutes
Servings
2/4
Calories
470 /serving
Bring bright sparks and bright smarts to midweek steak night, with this paleo-friendly spread. Thinly sliced sweet pepper and garlic lend fresh and colourful qualities to the sauce, which nods to a refreshing salsa, with tangy notes of tomato paste and vinegar. It’s a standout spooned over slices of perfectly pan-seared top sirloin steaks, brimming with beefy proteins. A side of roasted Brussels sprouts has Mexican-inspired spices in its corner.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 300g Brussels sprouts
- 15ml Minced garlic
- 1 Sweet pepper
- 15ml Apple cider vinegar
- 15ml Tomato paste
- 6g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Sesame, Sulphites
You will need:
2 Medium pans
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
24 g
Saturated Fat
7 g
Sodium
360 mg
Total Carb
24 g
Sugars
8 g
Protein
43 g
Fibre
9 g
Preparation
Roast the Brussels sprouts
Preheat the oven to 450°F. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 12 to 14 min., until golden brown and tender. In the final 2 min., add ½ the garlic.
Cook the steaks
Meanwhile, pat the steaks dry with paper towel; season with all but a pinch of 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 for 5 min. before slicing against the grain.
Make the sweet pepper salsa
Meanwhile, halve, core and thinly slice the sweet pepper lengthwise. In a second medium pan, heat a drizzle of oil on medium-high. Add the sweet pepper and sauté, 1 to 2 min., until softened. Add the tomato paste and garlic. Cook, stirring frequently, 30 sec. to 1 min., until dark red and fragrant. Add the vinegar, remaining spices and 2 tbsp water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until combined; season with S&P.
Plate your dish
Divide the steaks and Brussels sprouts between your plates. Top the steaks with the sweet pepper salsa. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
