Seared Steaks and Gremolata Aioli

Hello, Steak!

High Protein

Quick

Under 50g of Carbs

Seared Steaks and Gremolata Aioli

with Charred Corn and Greens

5 min

Difficulty: 2/3

Canadian

Allergens

Sulphites

Mustard

Crustaceans

Peanuts

Tree nuts

Soy

May contain traces of allergens

Milk

Egg

Mustard

Wheat

Sulphites

Gluten

Sesame

Fish

Tags

Ineligible-reco

Regional-specialty

High Protein

Dinner-bowls

Quick

Under 50g of Carbs

Under 650 Calories

No Extra Cost

Ingredients

Top Sirloin Steak

285 g

Montreal Spice Blend

12 g

Arugula and Spinach Mix

113 g

Corn Kernels

113 g

Baby Tomatoes

113 g

Parsley

7 g

White Wine Vinegar

1 tbsp

Garlic, cloves

1 unit(s)

Mayonnaise

2 tbsp

Dijon Mustard

0.5 tbsp

Salt*

0.125 tsp

Pepper*

0.125 tsp

Oil*

2 tbsp

Sugar*

0.25 tsp

Preparation

Before starting, preheat the broiler to high.
Wash and dry all produce.
Place corn on an unlined baking sheet. Pat corn dry with paper towels. (NOTE: Drying the corn thoroughly will help prevent it from sticking to the baking sheet.)
Spread corn out into a single layer. Broil in the top of the oven for 5-7 min, stirring occasionally, until dark-brown in spots.
Transfer corn to a plate.

Meanwhile, halve tomatoes.
Peel, then mince or grate garlic.
Finely chop parsley.
Pat steaks dry with paper towels, then season with Montreal Spice Blend.

Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp oil (1 tbsp), then steaks. Sear for 1-2 min per side, until browned.
Remove the pan from heat, then transfer steaks to another unlined baking sheet.
Broil in the top of the oven for 3-4 min, until cooked to desired doneness.**
Transfer steaks to a cutting board. Loosely cover with foil and set aside to rest.

Meanwhile, to a small bowl, add parsley, mayo, 1/2 tsp (1 tsp) vinegar and 1/4 tsp (1/2 tsp) garlic. Season with salt and pepper, then stir to combine. Set aside. (NOTE: This is your gremolata aioli.)
In a large bowl, add remaining vinegar, Dijon, 1/4 tsp (1/2 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil. Season with salt and pepper, then whisk to combine.