Protein Boost | Quick Greek Mezze Steak & Shrimp Platter
with Tzatziki, Lemon & Warm Pita
Cooking time
10 minutes
Servings
2/4
Calories
690 /serving
Power up on proteins! Add shrimp to your meal with our Protein Boost option. Prepare for a little slice of paradise. With a Greek breeze at your back, you’ll put together this tempting mezze platter in just 10 minutes of cooking time. It’s a surf and turf showcase for tasty pink shrimp and top sirloin steaks, pan-seared and fanned out in tender slices. The classic combo of ripe tomatoes and cool cucumbers takes up the side, dressed in a lemon and scallion vinaigrette. Set the scene with warm pita and a creamy swipe of tzatziki.
We will send you:
- 285g Shrimp (BAP-certified)
- 2 Top sirloin beef medallions
- 2 Scallion
- 1 Lemon
- 2 Cucumber
- 2 Tomato
- 60g Garlic-cucumber yogurt (tzatziki)
- 2 Pita
- 12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Contains: Milk, Shrimp, Wheat
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Microwave
Large pan (non-stick if possible)
Total Fat
35 g
Saturated Fat
9 g
Sodium
1950 mg
Total Carb
36 g
Sugars
10 g
Protein
59 g
Fibre
4 g
Preparation
Cook the steaks
Pat the steaks dry with paper towel; season with ¾ of the 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.
Cook the shrimp
Meanwhile, pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the shrimp** and cook, 1 to 2 min. per side, until opaque and cooked through.
Mise en place
Meanwhile, juice the lemon. Halve the cucumbers lengthwise; cut crosswise into 1-inch pieces. Medium-dice the tomatoes. Thinly slice the scallions crosswise.
Make the vinaigrette
In a small bowl, combine the lemon juice, ½ the scallions, 2 tbsp oil (double for 4 portions), the remaining spices and S&P.
Warm the pita
Wrap the pita in a slightly dampened paper towel. On a plate, microwave, in 10 sec. increments, until warm. Transfer to a cutting board and halve the pita.
Plate your dish
Spread the tzatziki out along the side of your plates. Top with the tomatoes and cucumbers. Drizzle with the vinaigrette and S&P. Add the steaks, shrimp and pita. Garnish with the remaining scallions. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
