South American-Inspired Steaks
with Chimichurri-Roasted Zucchini Salad
Cooking time
15 minutes
Servings
2/4
Calories
480 /serving
Bold green chimichurri sauce is the condiment of choice on many tables in South America. We’re using some of those same flavours—fresh cilantro, lime and savoury onion seasonings—to sass up a warm salad. Behold: the perfect partner for tender BBQ-glazed steaks.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 1 Lime
- 3 Green zucchini
- 14g Cilantro
- 30ml Organic BBQ sauce (no added sugar)
- 8g Onions & Onwards spices (onion, salt, garlic, paprika, chili, parsley, basil, bay leaves, canola oil)
Contains: Mustard
You will need:
Basting brush
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Olive oil
Total Fat
27 g
Saturated Fat
8 g
Sodium
600 mg
Total Carb
19 g
Sugars
11 g
Protein
42 g
Fibre
6 g
Preparation
Roast the zucchini
- Preheat the oven to 450°F.
- Quarter the zucchini lengthwise; halve crosswise.
- On a lined sheet pan, toss with a drizzle of oil and the spices.
- Roast, flipping halfway, 10 to 12 min., until tender.
Cook the steaks
- Meanwhile, pat the steaks dry; season with S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the steaks* and cook, brushing with the BBQ sauce occasionally, 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 cilantro leaves off the stems.
- Halve the lime; juice ½ and quarter the remaining ½.
Make the salad
- In a large bowl, combine the cilantro, lime juice and 1 tbsp olive oil (double for 4 portions).
- Add the zucchini and S&P; toss well.
Plate your dish
- Divide the salad and steaks between your plates.
- Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
