Quick Madras-Spiced Steaks with Creamy Pan Sauce
Roasted Ginger-Garlic Vegetables
Cooking time
15 minutes
Servings
2/4
Calories
580 /serving
Mild and mellow spices make this 15-minute meal easy to warm up to. It stays true to keto principles by putting meat proteins front and centre: namely top sirloin steaks pan-browned so that those Indian-inspired flavours are jammed into the juices dripping off every slice. Roast Brussels sprouts and radishes with ginger and garlic for an aromatic side, sans carbs. With a cream-based sauce on top, dinner is declared simply divine.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 200g Radishes
- 300g Brussels sprouts
- 15ml Minced garlic
- 15ml Ginger paste
- 30ml Vegetable demi-glace
- 60ml Heavy cream
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Milk
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
36 g
Saturated Fat
14 g
Sodium
390 mg
Total Carb
24 g
Sugars
7 g
Protein
44 g
Fibre
8 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). Halve the radishes (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring and adding ½ the garlic and ½ the ginger halfway, 12 to 14 min., until golden brown and tender.
Cook the steaks
Meanwhile, 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. Reserve the pan.
Make the sauce
In the same pan, heat a drizzle of oil on medium-high. Add the remaining garlic and ginger. Sauté, 30 sec. to 1 min., until fragrant. Add the demi-glace, cream and 2 tbsp water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until slightly reduced; season with S&P.
Plate your dish
Divide the vegetables and steaks between your plates. Spoon the sauce over the steaks. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
