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Low carb, ready in 15 min!
20 minutes

Montreal-Style Spiced Steaks with Grainy Mustard Aioli

Roasted Brussels Sprouts & Honeyed Beet Salad

Cooking time

20 minutes

Servings

2/4

Calories

760 /serving

These top sirloin beef steaks get the Montreal-style royal treatment, thanks to a dusting of our classic steak blend before they hit the pan. 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, 20 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 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)

Contains: Eggs, Mustard, Sulphites

You will need:

Medium pan
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
55 g
Saturated Fat
11 g
Sodium
840 mg
Total Carb
26 g
Sugars
11 g
Protein
44 g
Fibre
6 g
Preparation
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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. Arrange in a single layer and roast, stirring halfway through, 10 to 12 min., 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 mayo, mustard and garlic; season with S&P.
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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 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.
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Make the salad
While the steaks cook, 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 and ⅔ of the parsley; season with S&P. 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 Brussels sprouts and steaks. Top the steaks with a spoonful of the salad. 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.