Quickie Skillet Steaks
with Mustard Demi-Glace & Spring Veggies
Cooking time
15 minutes
Servings
2/4
Calories
470 /serving
There should be a word for the warm and fuzzy feeling you get knowing that steak night is only 15 minutes away. It’s complete with quick paleo pan sauce, made with whole-grain mustard and demi-glace, and a springy selection of veggies.
We will send you:
- 2 Top sirloin beef medallions
- 3 Heirloom zucchini
- 15ml Minced garlic
- 50g Diced onions
- 150g Green peas
- 12g Beef demi-glace
- 15ml Whole-grain mustard
- 5g Old Country spices (garlic powder, onion powder, mustard, kosher salt, black pepper)
Contains: Mustard • Sulphites
You will need:
Large pan
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
24 g
Saturated Fat
7 g
Sodium
820 mg
Total Carb
22 g
Sugars
9 g
Protein
39 g
Fibre
6 g
Preparation
Cook the steaks
- Pat the steaks dry; season with ⅔ of the 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, turn over at least twice).
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Sauté the vegetables
- Meanwhile, thinly slice the zucchini crosswise.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the zucchini and remaining spices. Sauté, 3 to 4 min., until crisp-tender.
- Add the peas and ½ the garlic. Sauté, 2 to 3 min., until warmed through; season with S&P.
Make the sauce
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the onions and remaining garlic. Sauté, 1 to 2 min, until fragrant.
- Add the demi-glace, mustard, ⅓ cup water (double for 4 portions) and black pepper.
- Simmer, scraping up any browned bits, 1 to 2 min., until combined.
Plate your dish
- Divide the vegetables and steaks between your plates.
- Drizzle the steaks with the sauce. Bon appétit!
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*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
