Pan-Seared Steaks with Balsamic Onion Sauce
Sautéed Butternut Squash & Wilted Greens
Cooking time
15 minutes
Servings
2/4
Calories
500 /serving
Have your steak, and give potatoes a break. To accompany these cuts of top sirloin beef, let’s put the Clean15 spotlight on some less starchy vegetables. Conveniently pre-diced, butternut squash gets its glow on as it’s sautéed in butter, followed by a fling of dark leafy greens that daintily wilt during the final minutes. The capper is a sauce of pre-sliced red onions, balsamic vinegar, demi-glace and Dijon mustard. Lip-smacking action, in just 15 minutes!
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 120g Baby greens (baby spinach or kale)
- 200g Diced butternut squash
- 50g Sliced red onions
- 15ml Balsamic vinegar
- 15ml Dijon mustard
- 30ml Vegetable demi-glace
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Sulphites
You will need:
Medium pan
Large pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
28 g
Saturated Fat
14 g
Sodium
850 mg
Total Carb
24 g
Sugars
10 g
Protein
41 g
Fibre
4 g
Preparation
Cook the steaks
In a medium pan, heat a drizzle of oil on medium-high. Pat the steaks* dry with paper towel; season with ⅔ of the spices and S&P. Cook, 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, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Sauté the vegetables
Meanwhile, in a large pan, heat a drizzle of oil on medium. Sauté the squash, 4 to 6 min., until tender. Add 1 tbsp butter (double for 4 portions) and sauté, 30 sec. to 1 min., until melted. Add the spinach and sauté, 2 to 3 min., until wilted; season with the remaining spices and S&P.
Make the sauce
In the reserved pan, heat a drizzle of oil on medium. Sauté the onions, 1 to 2 min., until fragrant. Add the vinegar, mustard, demi-glace and ½ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 3 to 4 min., until slightly thickened. Add 1 tbsp butter (double for 4 portions); stir well.
Plate your dish
Divide the vegetables and steaks between your plates. Spoon the sauce over the steaks. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
