Pub-Style Steaks with Black Garlic Gravy
Smashed Peas & Roasted Carrots
Cooking time
25 minutes
Servings
2/4
Calories
590 /serving
An upscale British tavern is the background for keto steak night. Seared top sirloin is bathed in gravy showcasing the sweet tanginess of black garlic, fermented for complex, balsamic-like flavours. And for the full gastropub experience: smashed peas, of course, alongside oven-hot carrots.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 3 Black garlic cloves
- 50g Diced onions
- 200g Multicoloured Nantes carrots
- 150g Green peas
- 8g Montpellier to Moscow spices (salt, onion, paprika, garlic, sugar, thyme, parsley, rosemary, green bell peppers, mustard, cumin, Cayenne pepper, canola oil, bay leaves)
Contains: Milk • Mustard
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
34 g
Saturated Fat
14 g
Sodium
1150 mg
Total Carb
28 g
Sugars
13 g
Protein
43 g
Fibre
7 g
Preparation
Roast the carrots
- Preheat the oven to 450°F.
- Halve the carrots lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, flipping halfway, 18 to 22 min., until tender.
Make the smashed peas
- Meanwhile, in a large pan, heat 1 tbsp butter (double for 4 portions) on medium-high.
- Add the peas and sauté, 2 to 3 min., until warmed through; season with S&P.
- Off the heat, mash the peas.
- If the peas seems dry, add up to 4 tbsp water (double for 4 portions) until you achieve your desired consistency.
Mise en place
- Meanwhile, mince the garlic.
Cook the steaks
- Pat the steaks dry; season with ½ 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, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Make the gravy
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the onions, garlic and remaining spices. Sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant.
- Add ¼ cup water (double for 4 portions) and simmer, stirring often, 1 to 2 min., until the onions have softened.
- Off the heat, add 1 tbsp butter (double for 4 portions); stir well.
Plate your dish
- Divide the smashed peas and carrots between your plates.
- Top with the steaks.
- Spoon the gravy over the steaks. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
