Grilled Grass-Fed AAA Striploin Steak
Cretan Dakos Salad with Heirloom Tomatoes & Feta
Cooking time
25 minutes
Servings
2/4
Calories
940 /serving
This stunning steak dinner radiates Greek vibes. The base is a Cretan dakos salad, tossing briny feta, olives and tomatoes with grilled pita (the dakos factor)—plus a vivid array of grilled veg. Dill and lemon set off an impressive cut of beef, expertly browned on the barbecue.
We will send you:
- 354g Grass-fed AAA striploin steak (Canadian-raised)
- 1 Sweet pepper
- 14g Dill
- 225g Heirloom tomatoes
- 1 Lemon
- 1 Onion (or shallot)
- 30g Olives
- 60g Feta
- 2 Pita
- 7g Paprika & Oregano spices (garlic, paprika, beef broth powder (wheat and sulphites), salt, onion, dextrose, oregano, yeast extract, black pepper, canola oil, cellulose, thyme, parsley, cinnamon, nutmeg, citric acid)
Contains: Milk • Sulphites • Wheat
You will need:
Basting brush
Oil
Salt & pepper (S&P)
Zester
BBQ (or pan)
Total Fat
49 g
Saturated Fat
12 g
Sodium
1130 mg
Total Carb
68 g
Sugars
13 g
Protein
55 g
Fibre
9 g
Preparation
Grill the steak
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Pat the steak* dry; season with ⅔ of the spices and S&P.
- Add to the BBQ (or pan) and grill, 3 to 5 min. per side, until cooked as desired.
- Transfer to a cutting board. Cover and let rest before slicing.
Mise en place
- Meanwhile, zest and juice the lemon.
- Halve, core and quarter the sweet pepper lengthwise. In a medium bowl, toss with 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, toss with 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 pepper & onion
- Add the sweet pepper and onion to the BBQ (or pan) and grill, 2 to 3 min. per side, until softened and browned.
- Transfer to a cutting board. Thinly slice the sweet pepper crosswise.
Grill the pita
- Brush the pita with oil and season with S&P.
- Add to the BBQ (or pan) 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 pepper, onion, pita, tomatoes, olives and S&P; toss well.
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.
