Paleo: BBQ Ranch-Spiced Steaks
with Onion, Green Beans & Roasted Pepper Salsa
Cooking time
25 minutes
Servings
2/4
Calories
580 /serving
Grilled on the one hand and ranched on the other, this steak recipe has you covered on all sides. You’ll plunk our delectable top sirloin beef on the rack to pick up some char while those classic chivey seasonings sink right in. Roasted green beans, onion and radishes are a picture-perfect veggie medley to round out each plate. Grilled ripe tomato mashed with roasted pepper makes the sassiest salsa the summer has seen so far!
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 100g Radishes
- 300g Green beans
- 1 Onion (or shallot)
- 1 Tomato
- 30ml Red wine vinegar
- 1 Roasted pepper
- 15g Minced roasted garlic
- 9g Home on the Ranch spices (chives, garlic, onion)
Contains: Sulphites
You will need:
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
BBQ (or grill pan)
Total Fat
38 g
Saturated Fat
9 g
Sodium
230 mg
Total Carb
23 g
Sugars
9 g
Protein
41 g
Fibre
8 g
Preparation
Mise en place
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Remove the stem ends of the green beans. Peel and thinly slice the onion into rounds. Halve the radishes.
Grill the steaks & tomato
In a medium bowl, combine the tomato, a drizzle of oil and S&P. Pat the steaks dry with paper towel; toss with a drizzle of oil, ⅔ of the spices and S&P. Add the steaks to the BBQ (or to a grill pan heated on medium-high) and grill, 3 to 5 min., until partially cooked. Flip and add the tomato. Grill, 3 to 5 min., until the steaks* are cooked as desired and the tomato is charred and tender (to ensure a consistent temperature throughout, turn the steaks over at least twice). Transfer to a cutting board and reserve the bowl.
Roast the vegetables
Meanwhile, on a lined sheet pan, toss the green beans, onion and radishes with a drizzle of oil, the remaining spices and S&P. Roast, 8 to 10 min., until tender.
Make the salsa
Meanwhile, in the reserved bowl, combine the tomato and roasted pepper; mash until the flesh is broken down. Add the garlic, vinegar (start with ½), 2 tbsp oil (double for 4 portions) and S&P; stir well.
Plate your dish
Divide the steaks (slice beforehand if desired) and vegetables between your plates. Top the steaks with the salsa. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
