Montreal style spiced steaks - Extra large standard

Montreal-Style Spiced Steaks

Roasted Brussels Sprouts & Honeyed Beet Salad

960 cals

15 mins

Description

These top sirloin beef steaks get the Montreal-style royal treatment, thanks to a dusting of our classic steak spice blend before they hit the pan. And the pretty plates get a swoosh of whole-grain mustard aioli—which delivers an extra burst of peppery flavour to each mouthwatering bite—plus a helping of roasted Brussels sprouts and honey-kissed beet salad. With a final jazzing of fresh parsley, 15 minutes never looked so good.

Contains:

Eggs, Mustard, Sulphites

Ingredients

for 2 servings

(Double for 4 portions)

  • 340g Top sirloin beef medallions (high-protein serving)

  • 225g Brussels sprouts

  • 15ml Minced garlic

  • 1 Bunch of parsley

  • 250g Matchstick beets

  • 15ml Apple cider vinegar

  • 15ml Whole-grain mustard

  • 7g Honey

  • 30ml Mayonnaise

  • 8g Montreal Steak House spices (sea salt, yellow mustard, black pepper, onion, garlic, dill seeds, thyme, caraway, coriander, paprika, sunflower oil, cayenne pepper)

Nutrition

Total fat

75g

Saturated Fat

13g

Sodium

870mg

Total carbs

30g

Sugar

14g

Protein

45g

Fibres

7g

Recipe Instructions

Montreal-Style Spiced Steaks - Step #1 Roast the Brussels sprouts
Step 1: Roast the Brussels sprouts
Preheat the oven to 450°F. Remove the root ends of the Brussels sprouts; halve lengthwise (or quarter if large). On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 10 to 12 min., until golden brown and tender. Set aside in a warm spot.
Montreal-Style Spiced Steaks - Step #2 Make the aioli
Step 2: Make the aioli
Meanwhile, in a small bowl, combine the mayo, mustard, garlic and S&P.
Montreal-Style Spiced Steaks - Step #3 Cook the steaks
Step 3: 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 spices and S&P. Cook, 3 to 5 min. per side, or until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice during cooking). Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Montreal-Style Spiced Steaks - Step #4 Make the salad
Step 4: Make the salad
​​Meanwhile, roughly chop the parsley leaves and stems. In a large bowl, combine the vinegar, honey and 3 tbsp olive oil (double for 4 portions). Add the beets, ⅔ of the parsley and S&P; toss well.
Montreal-Style Spiced Steaks - Step #5 Plate your dish
Step 5: Plate your dish
Divide the aioli between your plates and spread out in a circular motion. Top with the steaks and Brussels sprouts. Garnish with a spoonful of the salad and the remaining parsley. Serve the remaining salad on the side. Bon appétit!