Fall Steak Night
with Sage-Maple Carrots & Parsnips
Cooking time
15 minutes
Servings
2/4
Calories
620 /serving
It’s the right time of the year to celebrate root veggies. Carrots and parsnips tenderize with garlic, then get hit with an irresistible combo of maple syrup, fresh sage and apple cider vinegar. Add walnuts for more paleo proteins, and slide in juicy steaks.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 4g Sage
- 200g Parsnips
- 15ml Minced garlic
- 200g Nantes carrots
- 30ml Vegetable demi-glace
- 30ml Apple cider vinegar
- 15ml Maple syrup
- 25g Chopped walnuts
- 12g Meat & Greet spices (garlic, salt, onion, hydrolyzed vegetable proteins (soy), paprika, yeast extract, canola oil, oregano, cellulose, thyme)
Contains: Soy • Sulphites • Walnuts
You will need:
Large pan
Medium pan
Oil
Peeler
Salt & pepper (S&P)
Total Fat
32 g
Saturated Fat
8 g
Sodium
1070 mg
Total Carb
42 g
Sugars
17 g
Protein
41 g
Fibre
7 g
Preparation
Mise en place
- Thinly slice the carrots crosswise on an angle.
- Peel and thinly slice the parsnips crosswise on an angle.
Sauté the vegetables
- Pick the sage leaves off the stems; roughly chop ½ the leaves.
- In a large pan, heat a drizzle of oil on medium-high.
- Add ⅔ of the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the carrots, parsnips and 3 tbsp water (double for 4 portions). Sauté, 10 min., until tender.
- Add the maple syrup, vinegar, walnuts and chopped sage.
- Simmer, 30 sec. to 1 min., until warmed through; season with ⅓ of the spices and S&P.
Cook the steaks
- Meanwhile, pat the steaks dry; season with the remaining spices and 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).
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Make the sauce
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the demi-glace, remaining sage and ⅓ cup water (double for 4 portions).
- Cook, scraping up any browned bits, 1 to 2 min., until slightly reduced.
- Remove the sage.
Plate your dish
- Divide the steaks and vegetables between your plates.
- Spoon the sauce over the steaks. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
