Coffee-Spiced Grilled Steaks
over Roasted Beet, Walnut & Cucumber Salad
Cooking time
20 minutes
Servings
2/4
Calories
650 /serving
Espresso Yourself! That’s the name of the coffee-ancho blend that gives this recipe its deep, dark, delicious character. Steak slices go over a salad that’s layered with texture, from oven-roasted beets and walnuts to cool cukes, all taken up in a thick balsamic vinaigrette.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 200g Diced beets
- 2 Cucumbers
- 1 Head of curly leaf lettuce
- 25g Chopped walnuts
- 45ml Rich, Snappy Whipped Balsamic vinaigrette
- 8g Espresso Yourself spices (brown sugar, salt, espresso coffee, black pepper, ancho pepper, onion, garlic, coriander seeds, oregano, cellulose, thyme)
Contains: Mustard • Sulphites • Walnuts
You will need:
Grill pan (or large pan)
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
40 g
Saturated Fat
8 g
Sodium
640 mg
Total Carb
28 g
Sugars
14 g
Protein
43 g
Fibre
5 g
Preparation
Roast the beets & walnuts
- 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, 12 to 15 min., until partially cooked.
- Add the walnuts and roast, 3 to 4 min., until browned and fragrant.
Mise en place
- Meanwhile, thinly slice the cucumbers crosswise on an angle.
- Roughly chop the lettuce.
Cook the steaks
- Pat the steaks dry; season with the remaining spices and S&P.
- In a grill pan (or large 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.
Make the salad
- In a large bowl, combine the cucumbers, lettuce, beets and walnuts, vinaigrette and S&P.
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.
