Tip sirloin steak marinated for 12 hours in Worcestershire and yellow mustard, then cooked sous-vide for a full 24 hours until fork-tender and deeply seasoned. Sliced and finished with a bright salsa roja, the carne asada sits alongside pomodoro steamed eggplant tossed in garlic and tomato sauce. Oven-roasted Asian mixed vegetables round out the plate with carrots, cauliflower, mushrooms, green beans, cabbage, and red bell pepper finished in sesame oil and soy. A satisfying low carb plate built for flavour without compromise.

Tip sirloin steak, green beans, brown mushrooms, green cabbage, carrots, cauliflower, eggplant, red bell peppers, fresh garlic, ginger paste, olive oil, sesame oil, soy sauce, Worcestershire sauce, yellow mustard, granulated garlic, granulated onion, kosher salt, black pepper, cayenne pepper.

Soy, wheat, sesame, fish, mustard, egg, sulphites.