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Ready in 25 minutes

Seared Top Sirloin Steaks

with Tender-Crisp Asian Greens & Scallion-Nori Butter

Cooking time

25 minutes

Servings

2/4

Calories

810 /serving

The steaks are high this week—high on flavour, we mean. With a couple of key details, you’ll put an Asian spin on a highly anticipated night. Slap down these beefy top sirloin cuts to sear in a dusting of sweet sesame spices. At serving time, give them a daub of compound butter, made with nori, scallion and ponzu for a multi-level flavour experience melting over top. Each serving also gets sautéed greens and a mound of fragrant white rice.

We will send you:

  • 300g Top sirloin beef medallions
  • 1 Garlic clove
  • 1 Scallion
  • 340g Baby bok choy
  • 30ml Ponzu lime sauce
  • 160g White rice
  • 0.5g Crushed nori
  • 8g Sugared Sesame spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper, sugar)

Contains: Milk, Sesame, Soy, Wheat

You will need:

Medium pot
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Grill pan (or medium pan)
Total Fat
39 g
Saturated Fat
18 g
Sodium
1260 mg
Total Carb
73 g
Sugars
6 g
Protein
42 g
Fibre
3 g
Preparation
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Cook the rice
Thinly slice the scallion, separating the white bottom and green top. Mince the garlic. In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add ½ the white bottom of the scallion and ½ the garlic. Fluff the rice.
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Mise en place
Meanwhile, place 3 tbsp butter (double for 4 portions) in a small bowl to soften. Remove the root ends of the bok choy and separate the leaves (halve lengthwise if large); toss with a drizzle of oil, ⅓ of the spices and S&P.
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Cook the steaks
In a grill pan (or medium pan), heat a drizzle of oil on medium-high. Pat the steaks* dry with paper towel; season with ½ the remaining 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 and let rest for 5 min. before slicing against the grain. Reserve the pan.
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Make the scallion-nori butter
Meanwhile, to the bowl of softened butter, add the nori, ½ the ponzu, and the remaining white bottom of the scallion, garlic and spices; stir well.
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Sauté the bok choy
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the bok choy, 2 to 4 min., until crisp-tender. Transfer to a bowl and add the remaining ponzu; toss well.
a picture
Finish & serve
To the pot of rice, add ½ the scallion-nori butter; stir well. Divide the rice between your plates. Top with the steaks and bok choy. Spoon the remaining scallion-nori butter over the steaks. Garnish with the green top of the scallion. Bon appétit!

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