Italian Steak Night
with Toasted Walnut Gremolata
Cooking time
25 minutes
Servings
2/4
Calories
300 /serving
This steak night does the paleo diet proud. Lean meat is front and centre, plus tons of roasted veggies for nutrition and colour. Garnish the plates with gremolata, rich in walnuts, roasted garlic and fresh parsley, for some Stone Age sophistication!
We will send you:
- 2 Top sirloin beef medallions
- 1 Head of broccoli
- 200g Nantes carrots
- 14g Parsley
- 30ml Apple cider vinegar
- 25g Chopped walnuts
- 15g Minced roasted garlic
- 7.5g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, parsley, lemon powder (maltodextrin, lemon puree, citric acid, sugar, lemon juice), canola oil, salt, black pepper, cellulose fiber (anti-caking agent))
Contains: Sulphites • Walnuts
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
20 g
Saturated Fat
2 g
Sodium
190 mg
Total Carb
26 g
Sugars
8 g
Protein
8 g
Fibre
8 g
Preparation
Start the vegetables
- 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, 4 to 6 min., until partially cooked.
Toast the walnuts
- Meanwhile, heat a medium, dry pan on medium.
- Add the walnuts and toast, stirring often, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a bowl and reserve the pan.
Finish the vegetables
- Cut the broccoli head into bite-size florets.
- In a medium bowl, toss with a drizzle of oil, ½ the spices and S&P.
- When the carrots are partially cooked, add the broccoli and roast, stirring halfway, 14 to 18 min., until tender.
Cook the steaks
- Meanwhile, pat the steaks dry; rub with a drizzle of oil, the remaining spices and S&P.
- In the reserved 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 gremolata
- Meanwhile, roughly chop the parsley leaves and stems.
- In a small bowl, combine the parsley, garlic, walnuts, vinegar, a generous drizzle of oil and S&P.
Plate your dish
- Divide the vegetables between your plates.
- Top with the steaks.
- Spoon the gremolata over. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
