Pan-Seared Bistro Steaks
Warm Beet Salad with Dijon-Chive Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
610 /serving
The paleo diet emphasizes hearty proteins—like top sirloin beef, served in mouth-watering slices. The steak is plated with a smart French-inspired salad that brings together warm roasted beets and crisp-soft green beans, dressed with fresh chives, Dijon mustard and lemon.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 6g Chives (or garlic chives)
- 15ml Minced garlic
- 200g Diced beets
- 1 Lemon
- 300g Green beans (or string peas)
- 15ml Dijon mustard
- 7g Paprika & Oregano spices (garlic, paprika, beef bouillon powder, salt, onion, oregano, yeast extract, black pepper, sunflower oil, thyme, parsley, cinnamon, nutmeg)
Contains: Mustard • Sulphites • Wheat
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
36 g
Saturated Fat
9 g
Sodium
670 mg
Total Carb
28 g
Sugars
14 g
Protein
43 g
Fibre
8 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- On a lined sheet pan, toss the beets with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, 12 to 15 min., until partially cooked.
- Add the green beans, a drizzle of oil and S&P. Roast, 5 to 8 min., until the beets are tender and the green beans are crisp-tender.
- In the last 2 min., add the garlic.
Cook the steaks
- Meanwhile, pat the steaks dry; 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 and let rest before slicing.
Make the salad
- Meanwhile, halve the lemon; juice ½ and quarter the remaining ½.
- Roughly chop the chives.
- In a large bowl, combine the mustard, lemon juice, chives, 2 tbsp oil (double for 4 portions) and S&P.
- Add the vegetables; toss well.
Plate your dish
- Divide the steaks and salad between your plates.
- Garnish with the lemon wedges. Bon appétit!
Goodfood X L'Abattoir: Expectedly unexpected
Our next collab comes from Canada's West Coast. Try elevated recipes built by Chef Lee Cooper of Vancouver's acclaimed L'Abattoir, a Michelin-recommended restaurant focused on local ingredients. Available on our Artisan Menu this November.
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
