Steak Tagliata with Walnut-Parsley Salsa
Lemony Roasted Beet Salad
Cooking time
20 minutes
Servings
2/4
Calories
560 /serving
Once these steaks are seared to perfection, they’ll be served sliced—that’s the meaning of tagliata in Italian. Landing on top is a paleo-savvy salsa vibrant with parsley, roasted garlic and toasted walnuts, and underneath a salad of roasted beets (pre-diced to save you the effort).
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 14g Parsley
- 200g Diced beets
- 1 Lemon
- 1 Head of Boston lettuce
- 15g Minced roasted garlic
- 25g Chopped walnuts
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Walnuts
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Olive oil
Total Fat
36 g
Saturated Fat
8 g
Sodium
610 mg
Total Carb
21 g
Sugars
10 g
Protein
42 g
Fibre
5 g
Preparation
Roast the beets
- Preheat the oven to 450°F.
- On a lined sheet pan, toss the beets with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, stirring halfway, 15 to 18 min., until tender.
Cook the steaks
- Meanwhile, pat the steaks dry; season with the remaining spices.
- 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.
- Wipe out and reserve the pan.
Mise en place
- Meanwhile, roughly chop the parsley leaves and stems.
- Juice the lemon.
- Separate the lettuce leaves; tear the leaves.
Make the salsa
- Heat the reserved pan on medium.
- Add the walnuts and toast, stirring often, 2 to 3 min., until lightly browned and fragrant.
- In a medium bowl, combine the parsley, garlic, walnuts, ½ the lemon juice, a generous drizzle of olive oil and S&P.
Make the salad
- In a large bowl, combine the remaining lemon juice, a drizzle of olive oil and S&P.
- Add the beets and lettuce; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the steaks.
- Drizzle with the salsa. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
