Grilled Steaks over Bistro Salad
with Endive, Hazelnuts & Tarragon Vinaigrette
Cooking time
15 minutes
Servings
2/4
Calories
670 /serving
This is how to say “summer is coming” in French. Whip up a bright vinaigrette, with fresh tarragon and Dijon mustard. Toss slices of grilled steaks onto a multi-faceted salad of delicate endive, hazelnuts and curly lettuce. And toast to l’été paleo!
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 4g Tarragon
- 1 Endive
- 1 Head of curly leaf lettuce
- 30ml Dijon mustard
- 25g Hazelnuts
- 30ml Apple cider vinegar
- 7g Honey
- 15g Minced roasted garlic
Contains: Hazelnuts • Mustard • Sulphites
You will need:
Large pan
Oil
Salt & pepper (S&P)
Whisk
BBQ (or pan)
Total Fat
47 g
Saturated Fat
10 g
Sodium
570 mg
Total Carb
16 g
Sugars
5 g
Protein
44 g
Fibre
6 g
Preparation
Grill the steaks
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Pat the steaks* dry; season with S&P.
- Add to the BBQ (or pan) 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.
Toast the hazelnuts
- Meanwhile, roughly chop (or crush) the hazelnuts.
- Heat a large, dry pan on medium.
- Add the hazelnuts and toast, stirring often, 2 to 3 min., until lightly browned and fragrant.
Mise en place
- Meanwhile, pick the tarragon leaves off the stems; finely chop the leaves.
- Remove the root end of the endive; halve lengthwise and cut crosswise into 1-inch pieces.
- Separate the lettuce leaves; tear the leaves.
Make the salad
- In a large bowl, whisk the tarragon, vinegar, mustard (start with ½), honey, garlic, 3 tbsp oil (double for 4 portions) and S&P.
- Add the endive, hazelnuts and lettuce; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the steaks. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
