Keto: Montréal-Spiced Steaks with Roasted Garlic Aioli
Roasted Brussels Sprout & Beet Salad
Cooking time
20 minutes
Servings
2/4
Calories
930 /serving
Right this way to your table at our Montréal Steak House—the signature spice blend gives this top sirloin its distinctive taste profile. Richly flavoured with mustard, dill, caraway and coriander, the beef is served in juicy slices, along with a side of smooth aioli and the crunchy touch of pepitas. Accompany it with a warm salad of roasted Brussels sprouts and matchstick beets in a champagne vinegar and whole-grain mustard dressing, and get to the root of deliciousness.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 150g Matchstick beets
- 400g Brussels sprouts
- 60ml Mayonnaise
- 15ml Champagne vinegar
- 15ml Whole-grain mustard
- 25g Roasted pepitas (pumpkin seeds)
- 15g Minced roasted garlic
- 8g Montréal Steak House spices (sea salt, yellow mustard, black pepper, onion, garlic, dill seeds, thyme, caraway, coriander, paprika, sunflower oil, cayenne pepper)
Contains: Eggs, Mustard, Sulphites
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
69 g
Saturated Fat
12 g
Sodium
850 mg
Total Carb
32 g
Sugars
10 g
Protein
51 g
Fibre
10 g
Preparation
Roast the Brussels sprouts
Preheat the oven to 450°F. Halve the Brussels sprouts lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Cook the steaks
Meanwhile, pat the steaks dry with paper towel; season with all but a pinch of 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 and let rest for 5 min. before slicing against the grain.
Make the aioli
Meanwhile, in a small bowl, combine the mayo, garlic, remaining spices and S&P.
Make the salad
In a large bowl, combine the mustard, vinegar and 2 tbsp oil (double for 4 portions). Add the Brussels sprouts, beets and S&P; toss well.
Plate your dish
Divide the steaks and salad between your plates. Garnish with the pepitas. Serve the aioli on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
