Montréal-Spiced Steaks
with Maple Butter Carrots & Barley-Feta Salad
Cooking time
35 minutes
Servings
2/4
Calories
1050 /serving
Maple butter is pure magic. Made from whipped maple syrup, it’s naturally smooth and sweet on roasted carrots and in a hearty grain salad with nuts and seeds. Meantime, air-fried top sirloin comes out extra juicy, with less mess than pan-searing.
We will send you:
- 2 Top sirloin beef medallions
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 200g Nantes carrots
- 30ml Maple butter
- 60ml Apple cider vinegar
- 200g Pearl barley
- 25g Nuts & Seeds salad topper
- 60g Feta
- 8g Montréal Steak House spices (sea salt, spices, onion, garlic, mustard, coriander seeds, thyme, canola oil)
Contains: Barley • Cashews • Milk • Mustard • Soy • Sulphites
You will need:
Medium pot
Microwave
Oil
Salt & pepper (S&P)
Strainer
Whisk
Air fryer
Total Fat
45 g
Saturated Fat
12 g
Sodium
860 mg
Total Carb
110 g
Sugars
19 g
Protein
52 g
Fibre
20 g
Preparation
Boil the barley
- Preheat the air fryer to 400°F. Lightly oil the basket. Bring a medium pot of salted water to a boil.
- Place the barley in a strainer and rinse under cold water until the water runs clear.
- Add to the pot of boiling water and boil, 35 to 40 min., until tender.
- Drain, return to the pot and toss with a drizzle of oil to prevent sticking.
Fry the carrots
- Meanwhile, halve the carrots lengthwise (quarter if large).
- In a small bowl, microwave the maple butter, in 5 sec. increments, until melted.
- In a medium bowl, combine the carrots, ½ the maple butter, a drizzle of oil and S&P.
- Place in the air fryer and fry, shaking halfway, 10 to 13 min., until tender.
- Transfer to a plate.
Fry the steaks
- Meanwhile, pat the steaks* dry; season with the spices.
- Place in the air fryer and fry, 4 to 7 min., until browned and cooked as desired.
Make the salad
- Meanwhile, in a large bowl, whisk the vinegar, remaining maple butter, 2 tbsp oil (double for 4 portions) and S&P.
- Add the barley, baby greens, salad topper and cheese; toss well.
Plate your dish
- Divide the steaks, salad and carrots between your plates. Bon appétit!
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*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
