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Low carb, ready in 15 min!
Ready in 15 minutes

Thyme Butter Steaks

with Sautéed Veggies in Tomato Sauce

Cooking time

15 minutes

Servings

2/4

Calories

580 /serving

Are you ready to rock this week’s steak dinner? Holding down the plates are our beefy top sirloin cuts seared to brown on the outside and tender-pink on the inside. Treat them with melted butter, garlic and thyme, until they’re gorgeous and glistening. Then slice ’em up and fan ’em out over a colourful vegetable assemblage that combines zucchini, sweet pepper and a dash of tomato sauce for a bright taste and appearance.

We will send you:

  • 340g Top sirloin beef medallions (high-protein serving)
  • 1 Bunch of thyme
  • 1 Sweet pepper
  • 200g Zucchini half-moons
  • 200ml Tomato sauce
  • 1 Roasted garlic clove
  • 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)

Contains: Milk

You will need:

Medium pan
Large pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
39 g
Saturated Fat
15 g
Sodium
880 mg
Total Carb
19 g
Sugars
11 g
Protein
41 g
Fibre
4 g
Preparation
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Start the steaks
In a medium pan, heat a drizzle of oil on medium-high. Pat the steaks dry with paper towel; season with ½ the spices and S&P. Cook, 2 to 3 min. per side, until partially cooked.
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Mise en place
Meanwhile, core and medium-dice the sweet pepper. Pick the thyme leaves off the stems; roughly chop the leaves. Mince the garlic.
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Finish the steaks
To the pan of steaks, add 2 tbsp butter (double for 4 portions), ½ the garlic and ½ the thyme. Cook, spooning the butter over the steaks*, 2 to 4 min. per side, until cooked through (to ensure a consistent temperature throughout, turn over at least twice during cooking). Transfer the steaks to a cutting board and any remaining butter to a bowl. Let rest for 5 min. before slicing against the grain.
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Start the vegetables
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Sauté the remaining garlic and thyme, 30 sec. to 1 min., until fragrant. Add the zucchini, sweet pepper and remaining spices. Sauté, 3 to 4 min., until softened.
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Finish the vegetables
To the pan of vegetables, add the tomato sauce and a pinch of pepper. Cook, stirring occasionally, 2 to 3 min., until heated through.
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Plate your dish
Divide the vegetables between your plates. Top with the steaks and spoon any remaining butter over. Bon appétit!

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