Smoky Steak & Eggplant Grill
with Walnut Chimichurri
Cooking time
20 minutes
Servings
2/4
Calories
690 /serving
Suppertime is truly smokin! There’s a nice hint of char from cooking on the barbecue, backed up with a whiff of smoked paprika in the seasonings. A vivid green chimichurri sauce, everyone’s favourite grilling partner, is paleo-powered with nuts.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 14g Parsley
- 2 Eggplants
- 25g Chopped walnuts
- 15g Minced roasted garlic
- 15ml Apple cider vinegar
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, smoked paprika, silicon dioxide, turmeric, cayenne pepper, citric acid)
Contains: Sulphites • Walnuts
You will need:
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
46 g
Saturated Fat
9 g
Sodium
310 mg
Total Carb
28 g
Sugars
13 g
Protein
43 g
Fibre
12 g
Preparation
Grill the eggplants
- Heat the BBQ on medium-high (or pan on medium-high), making sure to oil the grill first.
- Slice the eggplants crosswise. Lightly brush both sides with oil; season with ½ the spices and S&P.
- Add to the BBQ (or pan) and grill, 3 to 4 min. per side, until lightly charred and tender.
Grill the steaks
- Meanwhile, pat the steaks* dry; season with the remaining spices and S&P.
- Add to the BBQ (or pan) and grill, 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.
Make the chimichurri
- Meanwhile, roughly chop the parsley leaves and stems.
- In a small bowl, combine the parsley, walnuts, garlic, vinegar, 3 tbsp oil (double for 4 portions) and S&P.
Plate your dish
- Divide the eggplants and steaks between your plates.
- Drizzle with the chimichurri. Bon appétit!
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*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
