BBQ-Glazed Steaks
with Watermelon Radish & Pepita Salad
Cooking time
15 minutes
Servings
2/4
Calories
650 /serving
Bold, bright and BBQ. That’s the mission statement of this paleo spread, anchored by a colourful salad of pink watermelon radish, kale and crunchy pepitas, coated in honey-Dijon vinaigrette. Over top, slices of seared top sirloin have a saucy Southern gleam.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 120g Chopped kale
- 150g Shredded cabbage
- 1 Watermelon radish
- 30ml Organic BBQ sauce (no added sugar)
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 25g Roasted pepitas (pumpkin seeds)
Contains: Mustard
You will need:
Basting brush
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
42 g
Saturated Fat
10 g
Sodium
600 mg
Total Carb
24 g
Sugars
13 g
Protein
45 g
Fibre
7 g
Preparation
Cook the steaks
- Pat the steaks dry; season with 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).
- Brush with the BBQ sauce.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, in a large bowl, combine the kale and a drizzle of oil. Massage the kale, 1 to 2 min., until softened.
- Peel and quarter the watermelon radish; thinly slice.
Make the salad
- To the bowl of kale, add the watermelon radish, cabbage, pepitas, vinaigrette and S&P; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the steaks. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
