BBQ Spicy Pineapple-Chili Top Sirloin Steaks
with Bok Choy-Daikon Salad & Lemongrass Rice
Cooking time
20 minutes
Servings
2/4
Calories
670 /serving
Seal it with a pineapple chili kiss! Fruity hot sauce is brushed over these top sirloin steaks as a final gesture of love. It gives the beef a spicy sweet finish before it’s fanned out into juicy slices. Grilled bok choy tips and daikon matchsticks are showered with lime for a savvy side salad that refreshes with each bite. Completed with fragrant white rice laced with minced lemongrass, this meal will transport you to Thailand.
We will send you:
- 2 Top sirloin beef medallions
- 225g Bok choy tips
- 150g Matchstick daikon
- 1 Scallion
- 2 Limes
- 15g Minced lemongrass
- 160g White rice
- 45ml Pineapple chili sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame
You will need:
Medium pot
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Basting brush
Total Fat
21 g
Saturated Fat
6 g
Sodium
900 mg
Total Carb
83 g
Sugars
7 g
Protein
41 g
Fibre
6 g
Preparation
Cook the rice
Heat the BBQ on high, making sure to oil the grill first. In a medium pot, heat a drizzle of oil on medium. Add the lemongrass and sauté, 30 sec. to 1 min., until fragrant. Add the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Grill the steaks
Meanwhile, pat the steaks* dry with paper towel; season with ½ the spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high) and grill, 3 to 5 min. per side, until cooked as desired. Transfer to a cutting board and brush with the pineapple chili sauce. Let rest for 5 min. before slicing against the grain. Reserve the grill pan, if using.
Grill the bok choy
Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large). In a large bowl, combine the bok choy, a drizzle of oil and S&P. Add to the BBQ (or to the reserved grill pan heated on medium-high) and grill, turning occasionally, 3 to 4 min., until tender. Reserve the bowl.
Mise en place
Thinly slice the scallion crosswise on an angle. Juice the limes.
Make the salad
In the reserved bowl, combine the bok choy, daikon, lime juice, ½ the scallion, a drizzle of oil, the remaining spices and S&P.
Plate your dish
Divide the rice, steaks and salad between your plates. Garnish with the remaining scallion. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
