Grilled Souvlaki-Spiced Steaks
Foil Pack Green Beans & Feta Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
810 /serving
Time for a little Greek getaway, and all you need to do is fire up the grill. There’s flavour packed into every aspect of this steak night, from the lemon zest in the rice to the medley of herbs on the beef. The star is a vinaigrette exploding with feta cheese, lemon and garlic.
We will send you:
- 2 Top sirloin beef medallions
- 1 Lemon
- 400g Green beans (or string peas)
- 2 Garlic cloves
- 160g White rice
- 30g Feta
- 10g Greek Empire spices (garlic, cumin, paprika, oregano, salt, black pepper, basil)
Contains: Milk, Sulphites
You will need:
Aluminum foil
Medium pot
Oil
Salt & pepper (S&P)
Zester
BBQ
Total Fat
36 g
Saturated Fat
10 g
Sodium
250 mg
Total Carb
80 g
Sugars
7 g
Protein
45 g
Fibre
7 g
Preparation
Cook the rice
- Heat the BBQ on high, making sure to oil the grill first.
- Zest and juice the lemon.
- 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, add ½ the lemon zest and ½ the lemon juice, and let sit, covered, for 5 min. Fluff the rice.
Grill the steaks
- Meanwhile, pat the steaks* dry; season with ½ the spices and S&P.
- Add to the BBQ and grill, 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.
Grill the green beans
- Meanwhile, remove the stem ends of the green beans.
- Mince the garlic.
- Place the green beans and ⅔ of the garlic on a large piece of lightly oiled aluminum foil. Add a drizzle of oil, 1 tbsp water (double for 4 portions), the remaining spices and S&P.
- Fold the edges over to seal. Wrap in a second piece of aluminum foil.
- Add the foil package to the BBQ and grill, rotating occasionally, 6 to 8 min., until the green beans are crisp-tender.
Make the feta vinaigrette
- Meanwhile, roughly chop the cheese.
- In a medium bowl, combine the cheese, remaining lemon zest, lemon juice and garlic, 2 tbsp oil (double for 4 portions) and pepper.
Plate your dish
- Divide the rice between your plates.
- Top with the steaks and green beans.
- Spoon the feta vinaigrette over. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
