Steaks & Lemon Al Italiano
with Salsa Verde Cream
Cooking time
20 minutes
Servings
2/4
Calories
570 /serving
Our Fiery Fennel seasoning sends these steaks some Italian inspiration. They're pan-sizzled with lemon halves for super-squeezable juiciness. Along with roasted broccoli and Nantes carrots, you'll serve the keto works over a smear of gently spicy salsa verde sour cream.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 1 Lemon
- 1 Head of broccoli
- 300g Nantes carrots
- 45ml Salsa verde
- 86ml Sour cream
- 10g Fiery Fennel spices (salt, black pepper, garlic, onion, fennel seeds, Italian herbs (aromatic herbs, garlic), paprika, canola oil, parsley, chili)
Contains: Milk
You will need:
Grill pan (or large pan)
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
29 g
Saturated Fat
11 g
Sodium
980 mg
Total Carb
35 g
Sugars
15 g
Protein
45 g
Fibre
10 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Halve the carrots lengthwise (quarter if large).
- Halve the lemon.
- Cut the broccoli head into bite-size florets.
Roast the vegetables
- On a lined sheet pan, toss the carrots with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, flipping halfway, 5 to 7 min., until beginning to soften.
- Add the broccoli, a drizzle of oil and S&P; toss well.
- Roast, flipping halfway, 14 to 18 min., until browned and tender.
Cook the steaks & lemon
- Meanwhile, pat the steaks dry; season with the remaining spices and S&P.
- In a grill pan (or large pan), heat a drizzle of oil on medium-high.
- Add the steaks and cook, 3 to 5 min. on one side, until partially cooked.
- Flip and add the lemon, cut-sides down, and sear, 3 to 5 min., until the lemon is charred and the steaks* are cooked as desired (to ensure a consistent temperature throughout, turn the steaks over at least twice).
Make the salsa verde cream
- Meanwhile, in a small bowl, combine the salsa verde, sour cream and S&P.
Plate your dish
- Divide the salsa verde cream between your plates and spread out in a circular motion.
- Top with the steaks (slice beforehand if desired) and vegetables.
- Serve the lemon on the side. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
