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20 minutes

Montreal-Style Spiced Steaks with Grainy Mustard Aioli

Roasted Brussels Sprouts & Beet Salad

Cooking time

20 minutes




730 /serving

Give these top sirloin beef steaks a Montreal-style royal treatment tonight, spicing them in our classic steak blend before pan-searing. This gorgeous platter is one-upped by a quick-style whole-grain mustard aioli, which offers each mouthwatering bite an extra special burst of peppery flavour. Roasted Brussels sprouts and a honey-kissed beet salad top the swoosh of aioli, alongside a final jazzing of fresh parsley. Twenty minutes never looked so good!

We will send you:

  • 340g Top sirloin beef steaks (high-protein serving)
  • 225g Brussels sprouts
  • 15ml Minced garlic
  • 1 Bunch of parsley
  • 150g Julienned beets
  • 15ml Apple cider vinegar
  • 15ml Whole-grain mustard
  • 7g Honey
  • 30ml Mayonnaise
  • 8g Montreal-Style Steak spice blend (sea salt, yellow mustard, black pepper, onion, garlic, dill seeds, thyme, caraway, coriander, paprika, sunflower oil, cayenne pepper)

Contains: Eggs, Mustard, Sulphites

You will need:

Medium pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
51 g
Saturated Fat
10 g
840 mg
Total Carbs
26 g
11 g
44 g
6 g
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Roast the Brussels sprouts
Preheat the oven to 450°F. Trim off and discard the root ends of the Brussels sprouts; halve the Brussels sprouts lengthwise (quarter if large). On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 10 to 12 minutes, until golden brown and tender. Remove from the oven and set aside in a warm spot.
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Make the aioli
While the Brussels sprouts roast, in a small bowl, combine the mayonnaise, whole-grain mustard and as much of the garlic as you’d like; season with S&P to taste.
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Cook the steaks
In a medium pan, heat a drizzle of oil on medium-high. Pat the steaks dry with paper towel; season with the remaining spice blend and S&P. Add the steaks* to the pan and cook, 3 to 5 minutes per side, or until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice during cooking). Transfer the steaks to a cutting board. Let the steaks rest for 5 minutes before slicing them against the grain.
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Make the salad
While the steaks cook, roughly chop the parsley leaves and stems. In a large bowl, combine the apple cider vinegar, honey and 3 tbsp olive oil (double for 4 portions). Add the beets and ⅔ of the parsley; season with S&P to taste. Toss well.
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Plate your dish
Divide the aioli between your plates and spread out in a circular motion. Top with the sliced steaks and roasted Brussels sprouts. Top the steaks with a spoonful of the beet salad and serve the remaining salad on the side. Garnish with the remaining parsley. Bon appétit!

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