Nick’s Pick | Keto: BBQ Lemon-Oregano Grilled Steaks
with Sweet Pepper, Zucchini & Feta
Cooking time
25 minutes
Servings
2/4
Calories
610 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. With two powerhouse flavours in the background, steak night achieves lift off in no time—and its GPS is tracked straight to inland Greece. Fresh oregano and lemon zip and zap their way through a lively vinaigrette, while grilled-to-tender veggies are accented with cubes of feta cheese. As for those top sirloin cuts of beef: once dusted with a savoury herb mix and sizzled to tenderness, they’re one of your barbecue’s proudest moments.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 1 Sweet pepper
- 1 Bunch of oregano
- 1 Lemon
- 1 Zucchini (green, yellow or heirloom)
- 30g Sliced sun-dried tomatoes
- 60g Feta
- 7g Herb Harvest spices (basil, marjoram, thyme, parsley, rosemary, fennel, mint, salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Sulphites
You will need:
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
43 g
Saturated Fat
12 g
Sodium
1330 mg
Total Carb
16 g
Sugars
7 g
Protein
41 g
Fibre
4 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Quarter the zucchini lengthwise; halve crosswise. Pick the oregano leaves off the stems; finely chop the leaves. Juice the lemon.
Prepare the zucchini & sweet pepper
Core and quarter the sweet pepper lengthwise. In a medium bowl, combine the sweet pepper, zucchini, a drizzle of oil and S&P.
Grill the steaks
Pat the steaks* dry with paper towel; season with ⅔ of the spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high) and grill, 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. Reserve the grill pan, if using.
Grill the zucchini & sweet pepper
Add the zucchini to the BBQ (or to the reserved grill pan heated on medium-high) and grill, turning occasionally, 2 to 3 min., until partially cooked. Add the sweet pepper and grill, turning occasionally, 2 to 3 min., until the vegetables are browned and tender.
Make the vinaigrette
Meanwhile, roughly chop the tomatoes. In a small bowl, combine the tomatoes, lemon juice, oregano, 3 tbsp oil (double for 4 portions), the remaining spices and S&P.
Plate your dish
Divide the steaks, zucchini and sweet pepper between your plates. Drizzle the steaks with the vinaigrette. Garnish the zucchini and sweet pepper with the cheese. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
