Tandoori-Rubbed Steaks
with Walnut Green Bean Salad over Raita
Cooking time
20 minutes
Servings
2/4
Calories
520 /serving
When you want your fill of proteins, and you’re craving full-on flavour, a dry rub of tandoori spices has your back. For a blast of contrast, serve seared steaks over creamy raita with a bold salad of green beans, cherry tomatoes and walnuts.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 200g Green beans (or string peas)
- 140g Cherry tomatoes
- 50g Sliced red onions
- 30ml Apple cider vinegar
- 25g Chopped walnuts
- 60g Garlic-cucumber yogurt (raita)
- 6g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin powder, mint flakes, turmeric, black peppercorn, fennel seeds, coriander seeds, cinnamon, star anise, cumin seeds)
Contains: Milk • Sulphites • Walnuts
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
29 g
Saturated Fat
8 g
Sodium
420 mg
Total Carb
17 g
Sugars
10 g
Protein
43 g
Fibre
5 g
Preparation
Mise en place
- Bring a medium pot of salted water to a boil.
- Halve the tomatoes.
- Remove the stem ends of the green beans; halve crosswise.
Toast the walnuts
- Heat a large, dry pan on medium.
- Add the walnuts and toast, stirring often, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a small bowl and reserve the pan.
Cook the steaks
- Pat the steaks dry; rub with the spices, a drizzle of oil and S&P.
- In the reserved pan, heat a drizzle of oil on medium.
- 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.
Blanch the green beans
- Meanwhile, add the green beans to the pot of boiling water and boil, 2 to 3 min., until crisp-tender.
- Drain and transfer to a bowl of ice water.
- Once cool, drain and pat dry.
Make the salad
- In a large bowl, combine the vinegar, onions, a drizzle of oil and S&P.
- Add the green beans, walnuts and tomatoes; toss well.
Plate your dish
- Divide the raita between your plates and spread out in a circular motion.
- Top with the salad and steaks. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
