Grilled Steaks & Persillade Sauce
with Roasted Carrots & Goat Cheese
Cooking time
20 minutes
Servings
2/4
Calories
750 /serving
Ready for a fresh blast of green? Persillade sets the scene for summer keto eating. You’re making this French sauce with parsley, roasted garlic, and giving it a briny edge with capers and cornichons. On steaks from the grill, it’s dazzling!
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 14g Parsley
- 300g Nantes carrots
- 15g Minced roasted garlic
- 10g Capers
- 16g Cornichons
- 25g Roasted pepitas (pumpkin seeds)
- 60g Goat cheese
Contains: Milk • Mustard • Sulphites
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
BBQ (or pan)
Total Fat
53 g
Saturated Fat
15 g
Sodium
500 mg
Total Carb
20 g
Sugars
7 g
Protein
49 g
Fibre
6 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.
Grill the steaks
- Meanwhile, heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Pat the steaks* dry; season with 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.
Mise en place
- Meanwhile, roughly chop the parsley leaves and stems.
- Roughly chop the cornichons.
Make the persillade
- In a small bowl, combine the parsley, garlic, cornichons, capers, 3 tbsp oil (double for 4 portions) and S&P.
Plate your dish
- Divide the carrots and steaks between your plates.
- Spoon the persillade over.
- Garnish with the cheese and pepitas. Bon appétit!
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*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
