Argentinian-Inspired Steaks
Scallion Chimichurri & Roasted Cauliflower
Cooking time
25 minutes
Servings
2/4
Calories
670 /serving
Argentina’s mastery of beef is well known, and so is the herby chimichurri sauce that often accompanies it. Our variation uses scallions in a roasted garlic and vinegar mix, and even spikes sour cream with it. Steak and cauliflower is the keto meat and potatoes!
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 3 Scallions
- 1 Head of cauliflower
- 30ml Apple cider vinegar
- 15g Minced roasted garlic
- 43ml Sour cream
- 8g Onions & Onwards spices (onion, salt, garlic, paprika, cayenne pepper, parsley, basil, bay leaves, sunflower oil)
Contains: Milk • Sulphites
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
46 g
Saturated Fat
12 g
Sodium
600 mg
Total Carb
23 g
Sugars
8 g
Protein
44 g
Fibre
7 g
Preparation
Roast the cauliflower
- Preheat the oven to 450°F.
- Roughly chop the cauliflower.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 18 to 20 min., until lightly browned and tender.
Cook the steaks
- Meanwhile, pat the steaks dry; season with ½ 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 throughout, turn over at least twice).
- Transfer to a cutting board and let rest before slicing.
Make the scallion chimichurri & creamy sauce
- Meanwhile, thinly slice the scallions crosswise.
- In a small bowl, combine the scallions, vinegar, garlic (start with ½ for a milder flavour), 3 tbsp oil (double for 4 portions), the remaining spices and S&P.
- In a second small bowl, combine the sour cream and ½ the scallion chimichurri.
Plate your dish
- Divide the cauliflower between your plates.
- Top with the creamy sauce, steaks and remaining scallion chimichurri. Bon appétit!
Goodfood X L'Abattoir: Expectedly unexpected
Our next collab comes from Canada's West Coast. Try elevated recipes built by Chef Lee Cooper of Vancouver's acclaimed L'Abattoir, a Michelin-recommended restaurant focused on local ingredients. Available on our Artisan Menu this November.
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
