Lemony Skillet Steaks
with Minty Peas & Asparagus
Cooking time
20 minutes
Servings
2/4
Calories
520 /serving
During the winter break, we want a steak night with extra sparkle. So after searing the beef, we’re drizzling it with a perfectly balanced sauce of lemon and roasted garlic. There’s plenty of veg (two kinds of peas and asparagus) for a paleo side, under a flurry of fresh mint.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 1 Lemon
- ½ Bunch of asparagus
- 14g Mint
- 100g String peas (sugar snap peas or snow peas)
- 12g Beef demi-glace
- 150g Green peas
- 15g Minced roasted garlic
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Mustard
You will need:
Large pan
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
25 g
Saturated Fat
8 g
Sodium
950 mg
Total Carb
29 g
Sugars
10 g
Protein
46 g
Fibre
10 g
Preparation
Cook the steaks
- Pat the steaks dry; season with ⅔ of the 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.
Mise en place
- Meanwhile, remove the stem ends of the string peas.
- Remove the woody ends of the asparagus; cut crosswise into thirds on an angle.
- Pick the mint leaves off the stems; roughly chop the leaves.
- Juice the lemon.
Sauté the vegetables
- In a large pan, heat a drizzle of oil on medium-high.
- Add the string peas, asparagus and remaining spices.
- Sauté, 3 to 4 min., until crisp-tender.
- Add the green peas and ½ the garlic. Sauté, 2 to 3 min., until warmed through; season with S&P.
Make the sauce
- Meanwhile, 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 lemon juice, demi-glace, ¼ cup water (double for 4 portions) and black pepper.
- Simmer, scraping up any browned bits, 1 to 2 min., until combined.
Plate your dish
- Divide the vegetables and steaks between your plates.
- Garnish the vegetables with the mint.
- Drizzle the steaks with the sauce. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
