Garlic-Herb Butter Striploin
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Garlic-Herb Butter Striploin

Garlic-Herb Butter Striploin

with Kale Caesar and Grilled Broccolini

Fire up the grill for an elevated steak night dinner, complete with a creamy, dreamy DIY kale Caesar and tender broccolini. Spoon plenty of garlicky parsley-thyme butter over top for a truly luxurious feast.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

370 g

Striploin Steak

50 g

Butter Medallion

(Contains Milk)

14 g

Parsley and Thyme

1 tbsp

Garlic Puree

113 g

Kale, chopped

2 tbsp


(Contains Egg, Mustard)

1 unit


½ cup

Parmesan Cheese, shredded

(Contains Milk)

170 g


1 tbsp

Worcestershire Sauce

1 unit

Ciabatta Roll

(Contains Gluten)

Not included in your delivery

1 tbsp


0.38 tsp


0.38 tsp



Nutrition Values

Calories870 kcal
Fat53 g
Saturated Fat23 g
Carbohydrate42 g
Sugar6 g
Dietary Fiber6 g
Protein58 g
Cholesterol183 mg
Sodium1310 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Small Bowl
Large Bowl



Before starting, wash and dry all produce. Remove butter from the fridge and set aside to come up to room temperature. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems, then finely chop. Finely chop parsley. Zest, then juice lemon. Halve ciabatta. Trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole. Add broccolini to a plate, then drizzle 1 tbsp oil (dbl for 4 ppl) over top. Season with salt and pepper. Pat steak dry with paper towels. Season with 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl).

Make garlic-herb butter

Add softened butter, half the garlic puree, thyme and half the parsley to a small bowl. Season with salt, then stir to combine. Set aside.

Assemble kale Caesar salad

Add mayo, 1/2 tsp lemon zest, 2 tbsp lemon juice (dbl both for 4 ppl), remaining garlic puree and Worcestershire sauce to a large bowl. Season with salt and pepper, then whisk to combine. Add kale and remaining parsley. Toss to coat.

Grill steak

Add steak to one side of the grill. Close lid and grill, flipping once, until cooked to desired doneness, 4-6 min per side.**

Grill broccolini and ciabatta

Meanwhile, add broccolini to the other side of the grill. Close lid and grill, flipping once, until tender-crisp, 3-4 min. When broccolini are almost done, add ciabatta to the grill, cut-side down. Close lid and grill until toasted, 1-2 min. (TIP: Keep an eye on ciabatta so they don't burn!)

Finish and serve

Cut ciabatta into 1/4-inch pieces. Add ciabatta croutons and Parmesan to the bowl with kale Caesar salad. Toss to combine. Thinly slice steak. Divide steak, kale Caesar salad and grilled broccolini between plates. Dollop garlic-herb butter over steak.