Quick Sliced Steaks & Sautéed Tomatillo Salsa
with Crunchy Side Salad
Cooking time
15 minutes
Servings
2/4
Calories
550 /serving
Happiness is a warm tomatillo salsa. Combine these husk-covered green tomatoes with onions and lime and you'll adore how the acidity plays off seared beef. Drop in an airy side salad dotted with sharply crisp radishes, and behold the perfect paleo plates.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 50g Diced onions
- 1 Lime
- 225g Tomatillos
- 200g Radishes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30ml Apple cider vinegar
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, canola oil, oregano, parsley, chives)
Contains: Sulphites
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
35 g
Saturated Fat
8 g
Sodium
780 mg
Total Carb
22 g
Sugars
10 g
Protein
41 g
Fibre
7 g
Preparation
Cook the steaks
- 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, leaving any browned bits in the pan. Reserve the pan and let rest before slicing.
Mise en place
- Meanwhile, remove the husks from the tomatillos; medium-dice.
- Quarter the radishes and lime.
Make the salsa
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the onions, tomatillos, remaining spices and S&P. Sauté, scraping up any browned bits, 2 to 4 min., until beginning to soften.
- Add the juice of ½ the lime wedges, ¼ cup water (double for 4 portions) and S&P. Cook, stirring often, 2 to 4 min., until thickened.
Make the salad
- Meanwhile, in a large bowl, combine the vinegar (start with ½), 2 tbsp oil (double for 4 portions) and S&P.
- Add the baby greens and radishes; toss well.
Plate your dish
- Divide the steaks and salad between your plates.
- Top the steaks with the salsa.
- Garnish with the remaining lime wedges. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
