Grilled Grass-Fed AAA Striploin Steak
Cretan Dakos Salad with Heirloom Tomatoes & Feta
Cooking time
25 minutes
Servings
2/4
Calories
890 /serving
This stunning steak dinner radiates Greek vibes. Occupying the base of each plate is a Cretan dakos salad, tossing briny feta, olives and tomatoes with grilled pita (the dakos factor)—plus a vivid array of grilled veg. The dill and lemon palate sets off grass-fed beef, expertly browned on the barbecue and served in succulent slices.
We will send you:
- 12.5oz Grass-fed AAA striploin steak (Canadian-raised)
- 2 Pita
- 225g Heirloom tomatoes
- 1 Bunch of dill
- 1 Lemon
- 1 Onion (or shallot)
- 2 Sweet peppers
- 30g Olives
- 60g Feta
- 7g Paprika & Oregano spices (garlic, paprika, beef bouillon powder, salt, onion, oregano, yeast extract, black pepper, sunflower oil, thyme, parsley, cinnamon, nutmeg)
Contains: Milk, Wheat
You will need:
Basting brush
Oil
Zester
BBQ
Salt & pepper (S&P)
Total Fat
51 g
Saturated Fat
13 g
Sodium
1290 mg
Total Carb
57 g
Sugars
14 g
Protein
54 g
Fibre
7 g
Preparation
Grill the steak
Heat the BBQ on high, making sure to oil the grill first. Pat the steak* dry with paper towel; season with ⅔ of the spices and S&P. Add to the BBQ and grill, 3 to 5 min. per side, until cooked as desired. Transfer to a cutting board. Cover and let rest for at least 5 min. before slicing against the grain.
Mise en place
Meanwhile, zest and juice the lemon. Halve, core and quarter the sweet peppers lengthwise. In a medium bowl, combine the sweet peppers, a drizzle of oil, the remaining spices and S&P. Medium-dice the tomatoes. Peel and thinly slice the onion into rounds. In a small bowl, combine the onion, a drizzle of oil and S&P. Pick the dill fronds off the stems; roughly chop the fronds. Halve the olives lengthwise.
Grill the sweet peppers & onion
Add the sweet peppers and onion to the BBQ and grill, 2 to 3 min. per side, until softened and browned. Transfer to a cutting board. Thinly slice the sweet peppers crosswise.
Grill the pita
Brush the pita with oil and season with S&P. Add to the BBQ and grill, 1 to 2 min. per side, until warmed through. Transfer to a bowl. Once cool enough, tear into bite-size pieces.
Make the salad
In a large bowl, combine the lemon zest, lemon juice, ½ the dill, 3 tbsp oil (double for 4 portions) and S&P. Add the cheese, sweet peppers, onion, pita, tomatoes, olives and S&P.
Plate your dish
Divide the salad between your plates. Top with the steak. Garnish with the remaining dill. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
