Pan-Seared Steaks with Spicy Chipotle Butter
Roasted Baby Potatoes & Kohlrabi Slaw
Cooking time
25 minutes
Servings
2/4
Calories
710 /serving
A perfect partnership on the plate. Seared cuts of top sirloin beef rest easy with a sprinkling of Mexican-inspired spices browned into the surface. While the steaks are still hot, spread the slices with a compound chipotle-garlic butter, for some deep, dark and spicy ambience. Taking up the sides are golden-edged baby potatoes roasted to just-soft on the inside, while thinly sliced kohlrabi joins cabbage for a slaw with two kinds of crunch.
We will send you:
- 2 Top sirloin beef medallions
- 15ml Minced garlic
- 150g Shredded cabbage
- 450g Baby potatoes
- 1 Kohlrabi
- 30ml Apple cider vinegar
- 1 Chipotle pepper in adobo
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Sulphites
You will need:
Medium pan
Peeler
Sheet pan
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
40 g
Saturated Fat
17 g
Sodium
900 mg
Total Carb
52 g
Sugars
10 g
Protein
40 g
Fibre
10 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Place 3 tbsp butter (double for 4 portions) in a small bowl to soften. Halve the potatoes (quarter if large). On a lined sheet pan, toss the potatoes with a drizzle of oil, ⅔ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender.
Mise en place
Meanwhile, peel and quarter the kohlrabi; thinly slice. Roughly chop the chipotle pepper, reserving the adobo sauce. To the bowl of softened butter, add the chipotle pepper and adobo sauce (add ½ for medium spicy), ½ the garlic and S&P; stir well.
Cook the steaks
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 and let rest for 5 min. before slicing against the grain. Spread with the chipotle butter.
Make the slaw
Meanwhile, in a large bowl, combine the vinegar, remaining garlic, a drizzle of oil and S&P. Add the cabbage and kohlrabi; toss well.
Plate your dish
Divide the potatoes, steaks and slaw between your plates. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
