Sirloin steak, cooked sous-vide for twelve hours with fresh rosemary, thyme, and garlic, then seared on the grill for a caramelized finish. Each slice is topped with a rich demi-glace built from reduced red wine, Dijon mustard, Worcestershire, and tomato paste, simmered down to a deep, concentrated sauce. Alongside, roasted lemon zucchini and balsamic-glazed green beans with carrots add bright, tangy contrast. A satisfying low-carb plate that fits right into your week.

Tip sirloin steak, green beans, carrots, zucchini, yellow onion, fresh garlic, tomato paste, balsamic vinegar glaze, red wine, apple cider vinegar, Worcestershire sauce, Dijon mustard, olive oil, sesame oil, sunflower oil, fresh rosemary, fresh thyme, dried oregano, lemon juice, corn starch, erythritol, sesame seeds, kosher salt, black pepper.

Fish, mustard, sesame, sulphites.