Calorie-Wise: BBQ Steaks
with Charred Lemon, Roasted Veggies & Salsa Verde Cream
Cooking time
20 minutes
Servings
2/4
Calories
470 /serving
Send these top sirloin steaks some sunny Mediterranean travel vibes and some calorie-smart companions to go with. You’ll toss the beef onto a hot barbecue for some sizzle time, and then follow up with lemon halves that you’ll char to super-squeezable juiciness. Meanwhile, roasted broccoli and Nantes carrots achieve peak tenderness in the oven. Serve the works over a smear of salsa verde smoothed with sour cream for an herby, creamy counterpoint.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 300g Nantes carrots
- 200g Broccoli florets
- 1 Lemon
- 45ml Salsa verde
- 43ml Sour cream
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Milk, Mustard
You will need:
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
BBQ (or grill pan)
Total Fat
23 g
Saturated Fat
9 g
Sodium
720 mg
Total Carb
27 g
Sugars
12 g
Protein
42 g
Fibre
7 g
Preparation
Mise en place
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Halve the carrots lengthwise (quarter if large). Halve the lemon.
Roast the vegetables
On a lined sheet pan, toss the carrots with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 5 to 7 min., until beginning to soften. Remove from the oven and add the broccoli (halve if large), a drizzle of oil and S&P; toss well. Roast, flipping halfway, 14 to 18 min., until the vegetables are browned and tender.
Grill the steaks & lemon
Meanwhile, pat the steaks dry with paper towel; season with the remaining 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. on one side, until partially cooked. Flip, add the lemon, cut-sides down, and grill, 3 to 5 min., until the lemon is charred and the steaks* are cooked as desired (to ensure a consistent temperature throughout, turn the steaks over at least twice). Transfer to a cutting board.
Make the salsa verde cream
Meanwhile, in a small bowl, combine the salsa verde, sour cream and S&P.
Plate your dish
Divide the salsa verde cream between your plates and spread out in a circular motion. Top with the steaks (slice beforehand if desired) and vegetables. Serve the lemon on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
