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Low carb, ready in 15 min!
BBQ
One pot wonder
Ready in 25 minutes

BBQ Steaks & Minty Charred Tomato Chirmol

Crisp Salad with Red Wine Vinaigrette

Cooking time

25 minutes

Servings

2/4

Calories

520 /serving

We’re going to Guatemala for inspiration for this week’s steak dinner. Chirmol is a classic salsa from this central American nation, and it features juicy red tomatoes charred to create a smoky sweetness. Combine them with scallion (also charred), fresh mint and a dash of vinegar for lively contrasts. Dust the beefy top sirloins with chili-pricked spices and serve with a radish and baby greens salad. Bien chilero!

We will send you:

  • 2 Top sirloin beef medallions (high-protein serving)
  • 120g Radishes (or French radishes)
  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 1 Bunch of mint
  • 1 Scallion
  • 2 Tomatoes
  • 30ml Red wine vinegar
  • 7g Smoky Ancho spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, smoked paprika)

Contains: Sesame, Sulphites

You will need:

Olive oil
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
36 g
Saturated Fat
9 g
Sodium
550 mg
Total Carb
11 g
Sugars
6 g
Protein
40 g
Fibre
4 g
Preparation
a picture
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Thinly slice the radishes. Pick the mint leaves off the stems; roughly chop the leaves. Remove the root end of the scallion. In a medium bowl, combine the scallion, tomatoes and a drizzle of olive oil.
a picture
Grill the steaks
Pat the steaks* dry with paper towel; season with ⅔ of the spices and S&P. Grill on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high), 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 for 5 min. before slicing against the grain. Reserve the grill pan, if using.
a picture
Grill the scallion & tomatoes
Grill the scallion and tomatoes on the BBQ (or in the reserved grill pan heated on medium-high), turning occasionally, 3 to 5 min., until charred. Transfer to a cutting board and roughly chop. Return to the bowl.
a picture
Make the chirmol
To the bowl of scallion and tomatoes, add ⅔ of the mint, ⅓ of the vinegar, the remaining spices, 1 tbsp olive oil (double for 4 portions) and S&P; toss well.
a picture
Make the salad
In a large bowl, combine the baby greens, radishes, remaining vinegar, 2 tbsp olive oil (double for 4 portions) and S&P.
a picture
Plate your dish
Divide the salad between your plates. Top with the steaks and a large spoonful of the chirmol. Garnish with the remaining mint. Serve any remaining chirmol on the side. Bon appétit!

*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.