Middle Eastern Steak Supper
with Roasted Cauliflower & Tahini Drizzle
Cooking time
20 minutes
Servings
2/4
Calories
490 /serving
These eye-catching plates have the perfect paleo beef and veggie balance. They come with a stunning array of accessories, from the Middle Eastern sumac on the steaks to the honey and lemon swirled into a rich tahini sauce to the fresh mint flourish.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 14g Mint
- 1 Head of cauliflower
- 1 Lemon
- 7g Honey
- 15ml Tahini
- 12g Lovely Levant spices (sumac, sesame seeds, oregano, basil, thyme, savory, lemon zest, marjoram, kosher salt)
Contains: Sesame
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
25 g
Saturated Fat
8 g
Sodium
470 mg
Total Carb
27 g
Sugars
11 g
Protein
45 g
Fibre
9 g
Preparation
Roast the cauliflower
- Preheat the oven to 450°F.
- Cut the cauliflower head into small florets.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 18 to 20 min., until tender.
- Drizzle with ½ the honey.
Mise en place
- Meanwhile, quarter the lemon.
- Pick the mint leaves off the stems; roughly chop the leaves.
Cook the steaks
- 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 and let rest before slicing.
Make the tahini sauce
- Meanwhile, in a medium bowl, combine the tahini, remaining honey, the juice of ½ the lemon wedges, 2 tsp water (double for 4 portions) and S&P.
Plate your dish
- Divide the cauliflower and steaks between your plates.
- Drizzle with the tahini sauce.
- Garnish with the mint and remaining lemon wedges. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
