Nick’s Pick | Keto: Seared Beef Strips
with Greek-Style Salad & Tzatziki Dressing
Cooking time
15 minutes
Servings
2/4
Calories
540 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Like a good photo, a good meal is all about getting the right contrast. A bright salad, featuring crisp lettuce, tomatoes, cucumbers and red onions, puts refreshing flavours in focus. The dressing is cleverly conceived from red wine vinegar mixed with a spoonful of tzatziki. On top of that breezy base, you’ll land warm strips of seared top sirloin beef sprinkled with our Paprika & Oregano seasoning blend. TGIF! Even if it’s not Friday.
We will send you:
- 340g Top sirloin beef strips (high-protein serving)
- 50g Sliced red onions
- 2 Cucumbers
- 2 Tomatoes
- 1 Head of lettuce
- 30ml Red wine vinegar
- 60g Garlic-cucumber yogurt (tzatziki)
- 7g Paprika & Oregano spices (garlic, paprika, beef bouillon, salt, onion, oregano, black pepper, sunflower oil, thyme, parsley, cinnamon, nutmeg)
Contains: Milk, Sulphites
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
35 g
Saturated Fat
9 g
Sodium
610 mg
Total Carb
17 g
Sugars
9 g
Protein
42 g
Fibre
5 g
Preparation
Mise en place
Roughly chop the lettuce. Medium-dice the tomatoes. Halve the cucumbers lengthwise; using the side of your knife, gently smash the halves until slightly flattened. Cut into large chunks.
Cook the beef
Pat the beef dry with paper towel; season with ⅔ of the spices and S&P. In a large pan, heat a generous drizzle of oil on high. Add ½ the onions and sauté, 1 to 2 min., until fragrant. Add the beef* and cook, 1 to 2 min. per side, until cooked through.
Make the salad
Meanwhile, in a large bowl, combine 1 tsp of the tzatziki, 2 tbsp oil (double both for 4 portions), the vinegar, remaining spices and S&P. Add the lettuce, tomatoes, cucumbers and remaining onions; toss well.
Plate your dish
Spread the remaining tzatziki out along the side of your bowls. Top with the salad and beef. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
