Lemony Skillet Steaks
with Minty Peas & Asparagus
Cooking time
20 minutes
Servings
2/4
Calories
520 /serving
Looking for a paleo steak night with extra sparkle? After searing the beef, you’re drizzling it with a perfectly balanced sauce of lemon and roasted garlic. There’s plenty of veg (two kinds of peas and asparagus), under a flurry of fresh mint.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 100g String peas (sugar snap peas or snow peas)
- 14g Mint
- ½ Bunch of asparagus
- 1 Lemon
- 15g Minced roasted garlic
- 150g Green peas
- 12g Beef demi-glace
- 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!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
