St. Paddy's Day Corned Beef Steak
with Buttery Carrots & Cabbage
Cooking time
15 minutes
Servings
2/4
Calories
580 /serving
A St. Patrick’s Day fave, corned beef is named for the big kernels of salt it’s traditionally brined in. This keto steak homage is spiced with coriander, mustard and cumin, served over a comforting hash finished with sour cream—and parsley, your lucky shamrock!
We will send you:
- 2 Top sirloin beef medallions
- 15ml Minced garlic
- 14g Parsley
- 100g Diced carrots
- 50g Diced onions
- 300g Shredded cabbage
- 12g Beef demi-glace
- 43ml Sour cream
- 10g Bombay Ballad spices (coriander, mustard, turmeric, cumin, kosher salt, black pepper)
Contains: Milk • Mustard
You will need:
Large pan
Medium pan
Oil
Salt & pepper (S&P)
3 or 6 tbsp Butter
Total Fat
39 g
Saturated Fat
19 g
Sodium
940 mg
Total Carb
22 g
Sugars
10 g
Protein
37 g
Fibre
6 g
Preparation
Cook the steaks
- Pat the steaks dry; rub with the spices, a drizzle of oil 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 before slicing.
Sauté the vegetables
- Meanwhile, in a large pan, heat 2 tbsp butter (double for 4 portions) on medium-high.
- Add the carrots and onions. Sauté, 2 to 3 min., until slightly softened.
- Add the cabbage, garlic, demi-glace, ½ cup water (double for 4 portions). Cook, covered, stirring occasionally, 3 to 5 min., until tender.
- Off the heat, add 1 tbsp butter (double for 4 portions) and S&P; stir well.
Mise en place
- Meanwhile, roughly chop the parsley leaves and stems.
Plate your dish
- Divide the vegetables between your plates.
- Top with the steaks.
- Dollop with the sour cream.
- Garnish with the parsley. Bon appétit!
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*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
