Pan-Seared Steaks
with Walnut-Caper Bagna Cauda Butter
Cooking time
20 minutes
Servings
2/4
Calories
710 /serving
In Piedmont and in Provence, a warm sauce called bagna cauda bathes food with briny flavours. We’re making it with capers (instead of anchovies) and nuts for richness, and drizzling the heavenly mixture over sizzled top sirloin steaks served with oven-roasted veggies.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 1 Lemon
- 200g Broccoli florets
- 200g Radishes
- 14g Parsley
- 10g Capers
- 15g Minced roasted garlic
- 25g Chopped walnuts
Contains: Milk • Walnuts
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
4 or 8 tbsp Butter
Total Fat
53 g
Saturated Fat
22 g
Sodium
490 mg
Total Carb
19 g
Sugars
5 g
Protein
43 g
Fibre
7 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Quarter the radishes.
- On a lined sheet pan, toss the broccoli (halve if large) and radishes with a drizzle of oil and S&P.
- Roast, stirring halfway, 14 to 18 min., until tender.
Cook the steaks
- Meanwhile, pat the steaks dry; season with 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. Reserve the pan.
Mise en place
- Meanwhile, roughly chop the parsley leaves and stems.
- Quarter the lemon.
Make the bagna cauda
- In the reserved pan, heat 4 tbsp butter (double for 4 portions) on medium.
- Add the walnuts, garlic and capers. Sauté, 1 to 2 min., until lightly browned.
- Off the heat, add the parsley, juice of ½ the lemon wedges and S&P; stir well.
Plate your dish
- Divide the steaks and vegetables between your plates.
- Drizzle with the bagna cauda.
- Garnish with the remaining lemon wedges. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
