Spanish-Style Steaks
with Romesco Vinaigrette & Roasted Broccoli Salad
Cooking time
20 minutes
Servings
2/4
Calories
570 /serving
Smoked paprika, or pimentón, sends Spanish vibes to this paleo supper. So does a tangy vinaigrette that’s reminiscent of romesco sauce, made with a rich almond butter base. Drizzle it over seared top sirloin and a warm salad that creatively combines roasted broccoli and plump sweet raisins.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 1 Head of broccoli
- 14g Parsley
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30g Almond butter
- 15ml Tomato paste
- 25g Raisins
- 30ml Apple cider vinegar
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, smoked paprika, silicon dioxide, turmeric, cayenne pepper, citric acid)
Contains: Almonds • Sulphites
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
32 g
Saturated Fat
8 g
Sodium
410 mg
Total Carb
31 g
Sugars
12 g
Protein
46 g
Fibre
9 g
Preparation
Roast the broccoli
- Preheat the oven to 450°F.
- Cut the broccoli head into bite-size florets.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 14 to 18 min., until tender.
Mise en place
- Meanwhile, roughly chop the parsley leaves and stems.
Cook the steaks
- Pat the steaks dry; rub with the spices, a drizzle of oil 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 vinaigrette
- Meanwhile, in a medium bowl, combine 2 tbsp oil, 1 tbsp water (double both for 4 portions), the almond butter, vinegar (start with ½), tomato paste and S&P.
Make the salad
- In a large bowl, combine the baby greens, raisins, broccoli and ½ the parsley.
Plate your dish
- Divide the salad between your plates.
- Top with the steaks.
- Drizzle with the vinaigrette.
- Garnish with the remaining parsley. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
