
Keto
Greek-Inspired Steaks
with Feta-Tomato Topping
490 cals
15 mins
Description
Is keto a Greek word? It is now! Top sirloin hits the pan in a flash, under a sprinkling of sun-dried herbs and spices. We’re draping a vinegar-splashed salad over the steaks, luscious with fresh tomatoes and feta, alongside roasted green beans.
Contains:
Milk • Mustard • Sulphites
Ingredients
for 2 servings
(Double for 4 portions)
2 Top sirloin beef medallions (high-protein serving)
140g Cherry tomatoes
300g Green beans (or string peas)
15g Minced roasted garlic
15ml Apple cider vinegar
30g Feta
10g Mediterranean Shores spices (paprika, garlic, sea salt, roasted garlic, black pepper, sundried tomato, tomato, red bell pepper, mustard, oregano, natural flavour, rosemary)
Nutrition
Total fat | 28g |
Saturated Fat | 9g |
Sodium | 490mg |
Total carbs | 17g |
Sugar | 7g |
Protein | 43g |
Fibres | 6g |
Recipe Instructions

- Preheat the oven to broil.
- On a foil-lined sheet pan, toss the green beans and tomatoes with a drizzle of oil, ⅓ of the spices and S&P.
- Broil, 4 to 6 min., until blistered.

- Meanwhile, pat the steaks dry; season with the remaining spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the steaks* and 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 before slicing.

- In a medium bowl, combine the tomatoes and vinegar.
- Add the feta (crumble if desired), garlic, a drizzle of oil and S&P; stir well.

- Divide the green beans and steaks between your plates.
- Top the steaks with the feta-tomato topping. Bon appétit!