Paleo: Seared Steaks
with Sage-Maple Carrots, Parsnips & Walnuts
Cooking time
15 minutes
Servings
2/4
Calories
620 /serving
It’s the time of the year to celebrate root veggies. So let’s give them extra special treatment with a tasty sauté. Thinly sliced carrots and parsnips share a pan with garlic as they tenderize, then they get hit with an irresistible combo of maple syrup, fresh sage and apple cider vinegar. Add walnuts for more of those paleo proteins, and slide in perfectly seared top sirloin steaks while you’re at it!
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 300g Nantes carrots
- 200g Parsnips
- 15ml Minced garlic
- 1 Bunch of sage
- 15ml Apple cider vinegar
- 25g Chopped walnuts
- 30ml Vegetable demi-glace
- 15ml Maple syrup
- 6g Meat Up spices (garlic, salt, onion, paprika, cayenne pepper, sunflower oil, oregano, thyme)
Contains: Sulphites, Walnuts
You will need:
Medium pan
Large pan
Peeler
Oil
Salt & pepper (S&P)
Total Fat
32 g
Saturated Fat
7 g
Sodium
660 mg
Total Carb
45 g
Sugars
19 g
Protein
43 g
Fibre
8 g
Preparation
Mise en place
Thinly slice the carrots crosswise on an angle. Peel and thinly slice the parsnips crosswise on an angle.
Sauté the vegetables
Pick the sage leaves off the stems; roughly chop ½ the leaves. In a large pan, heat a drizzle of oil on medium-high. Add ⅔ of the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the carrots, parsnips and 3 tbsp water (double for 4 portions). Sauté, 10 min., until tender. Add the maple syrup, vinegar, walnuts and chopped sage. Simmer, 30 sec. to 1 min., until warmed through; season with ⅓ of the spices and S&P.
Cook the steaks
Meanwhile, pat the steaks dry with paper towel; 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, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Make the sauce
In the reserved pan, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the demi-glace, remaining sage and ⅓ cup water (double for 4 portions). Cook, scraping up any browned bits, 1 to 2 min., until slightly reduced. Remove the sage.
Plate your dish
Divide the steaks and vegetables between your plates. Spoon the sauce over the steaks. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
