Scandinavian-Style BBQ Steaks
with Chioggia Beet Salad & Buttermilk Dressing
Cooking time
25 minutes
Servings
2/4
Calories
610 /serving
When Scandinavian cool meets Canadian barbecue season, it’s a good time from start to finish. Get a cooking partner to manage the grill, while you go to town on the dressing. It's got buttermilk, sour cream and fresh dill for a salad starring roasted heirloom beets.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- ½ Bunch of kale
- 14g Dill
- 225g Chioggia beets
- 1 Cucumber
- 25g Chopped walnuts
- 43ml Sour cream
- 30ml Buttermilk
- 6g Zested Peppers spices (sesame seeds, onion, red bell pepper, green bell pepper, salt, parsley, garlic, oregano, dill weed, basil, orange peels, canola oil)
Contains: Milk • Sesame • Walnuts
You will need:
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Whisk
BBQ (or pan)
Total Fat
36 g
Saturated Fat
10 g
Sodium
340 mg
Total Carb
25 g
Sugars
13 g
Protein
46 g
Fibre
6 g
Preparation
Roast the beets & walnuts
- Preheat the oven to 450°F. Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Peel and medium-dice the beets.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, stirring halfway, 20 to 23 min., until tender.
- In the last 4 min., add the walnuts.
Grill the steaks
- Meanwhile, pat the steaks* dry; rub with ½ the remaining spices, a drizzle of oil and 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.
Mise en place
- Meanwhile, remove the kale leaves from the stems; tear the leaves.
- In a large bowl, combine the kale, a drizzle of oil and S&P. Massage, 1 to 2 min., until softened.
- Thinly slice the cucumber crosswise.
- Pick the dill fronds off the stems; roughly chop the fronds.
Make the salad
- In a second large bowl, whisk the sour cream, buttermilk, dill, remaining spices, a drizzle of oil and S&P.
- Add the kale, cucumber, beets and walnuts; 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.
