Za'atar-Crusted Grass-Fed Rib Steak
with Spicy Chimichurri & Watermelon Radish Salad
Cooking time
30 minutes
Servings
2/4
Calories
1180 /serving
This is what global inspiration looks like: a Middle Eastern spice blend, Canada AAA bone-in beef and a hot and herby South American condiment. In between, there’s some of our top garden-fresh bounty, from lemon-zested baby potatoes to watermelon radish in a spring green salad.
We will send you:
- 625g Grass-fed AAA bone-in beef rib steak (Canadian-raised)
- 450g Baby potatoes
- 14g Herb medley (parsley, mint, cilantro)
- 1 Lemon
- 200g Nantes carrots
- 2 Cucumbers
- 1 Garlic clove
- 1 Watermelon radish
- 15ml Sambal oelek
- 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Milk • Sesame • Sulphites
You will need:
Large pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Strainer
Zester
2 or 4 tbsp Butter
Total Fat
78 g
Saturated Fat
27 g
Sodium
990 mg
Total Carb
58 g
Sugars
12 g
Protein
68 g
Fibre
12 g
Preparation
Boil the potatoes
- Bring a medium pot of salted water to a boil.
- Medium-dice the potatoes.
- Zest and juice the lemon.
- Add the potatoes to the pot of boiling water and boil, 14 to 16 min., until tender.
- Drain and return to the pot.
- Add 2 tbsp butter (double for 4 portions) and ½ the lemon zest.
- Stir, breaking up the potatoes slightly, until combined; season well with S&P.
Mise en place
- Meanwhile, mince the garlic.
- Thinly slice the cucumbers crosswise on an angle.
- Peel and quarter the watermelon radish; thinly slice.
- Halve the carrots lengthwise; thinly slice crosswise on an angle.
- Pick the mint leaves off the stems; stack on top of the parsley and cilantro. Roughly chop the herbs.
Cook the steak
- Pat the steak dry; season with the za'atar and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the steak* and cook, 5 to 8 min. per side, until cooked as desired.
- Transfer to a cutting board and let rest before slicing.
Make the salad
- Meanwhile, in a medium bowl, combine the carrots, watermelon radish, cucumbers, all but 1 tsp of the lemon juice (double for 4 portions), a drizzle of oil and S&P.
Make the chimichurri
- In a small bowl, combine the herbs, garlic, sambal oelek, remaining lemon juice and zest, 3 tbsp oil (double for 4 portions) and S&P.
Plate your dish
- Divide the potatoes, steak and salad between your plates.
- Drizzle the steak with the chimichurri. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
