Grilled Steaks with Garlic Butter
over Labneh & Fresh Mint
Cooking time
25 minutes
Servings
2/4
Calories
610 /serving
You’ve got two priorities: keeping keto and kicking up your heels. This barbecue steak dinner has your back with a layer of creamy labneh, steaks sizzling with aromatic roasted garlic butter, grilled zucchini and a flourish of freshly chopped mint.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 14g Mint
- 2 Green zucchini
- 15g Minced roasted garlic
- 60ml Labneh
- 8g Getting Hungary spices (sweet Hungarian paprika, coriander, turmeric, cumin, kosher salt)
Contains: Milk
You will need:
2 or 4 tbsp Butter
BBQ (or pan)
Oil
Salt and pepper (S&P)
Total Fat
37 g
Saturated Fat
19 g
Sodium
460 mg
Total Carb
22 g
Sugars
8 g
Protein
48 g
Fibre
4 g
Preparation
Grill the steaks
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Place 2 tbsp butter (double for 4 portions) in a small bowl to soften.
- Pat the steaks* dry; season with the spices and 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, pick the mint leaves off the stems; roughly chop the leaves.
- Quarter the zucchini lengthwise; halve crosswise. Drizzle with oil and season with S&P.
Grill the zucchini
- Add the zucchini to the BBQ (or pan) and grill, turning occasionally, 3 min., until tender.
- Transfer to a cutting board. Once cool enough, medium-dice.
Make the garlic butter
- To the bowl of softened butter, add the garlic and S&P; stir well.
Plate your dish
- Divide the labneh between your plates and spread out in a circular motion.
- Top with the steaks and zucchini.
- Top the steaks with the garlic butter.
- Garnish with the mint. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
