Garlic and Herb-Dressed Double Striploin Steak
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Garlic and Herb-Dressed Double Striploin Steak

Garlic and Herb-Dressed Double Striploin Steak

with Heirloom Tomato Salad

A herbaceous heirloom tomato and pear salad with chives, lemon zest and goat cheese will dance on your tongue, while tender and luxurious sirloin steaks melts in your mouth. This premium weeknight meal is one for the 'gram!


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

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

740 g

Striploin Steak

1 unit(s)

Ciabatta Roll

(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)

113 g

Baby Heirloom Tomatoes

1 unit(s)

Garlic, cloves

7 g


113 g

Arugula and Spinach Mix

1 unit(s)


½ cup

Goat Cheese

(Contains Milk)

1 unit(s)


1 unit(s)


7 g


1 tbsp

Red Wine Vinegar

(Contains Sulphites)

Not included in your delivery

0.13 tsp


¾ tsp


3 tbsp


0.38 tsp



Nutrition Values

Calories1050 kcal
Fat52 g
Saturated Fat17 g
Carbohydrate48 g
Sugar14 g
Dietary Fiber7 g
Protein93 g
Cholesterol210 mg
Sodium1030 mg
Trans Fat1 g
Potassium1700 mg
Calcium175 mg
Iron12 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.


Medium Bowl
Measuring Spoons
Measuring Cups
Parchment Paper
Baking Sheet
Large Non-Stick Pan
Aluminum Foil
Large Bowl


Pickle shallots
  • Peel, then thinly slice shallot.
  • Add shallots, vinegar, 1/2 tsp (1 tsp) sugar, 1/4 tsp (1/2 tsp) salt and 1/4 cup (1/2 cup) water to a small pot.
  • Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min.
  • Remove the pot from heat. Transfer shallots, including pickling liquid, to a medium bowl.
  • Place in the fridge to cool.
Make croutons
  • Meanwhile, cut ciabatta into 1-inch pieces, then arrange on a parchment-lined baking sheet.
  • Drizzle 1/2 tbsp (1 tbsp) oil over top. Season with salt and pepper, then toss to coat.
  • Toast in the top of the oven, tossing halfway through, until lightly golden, 5-8 min.
  • Meanwhile, halve tomatoes.
  • Core, then cut pear into 1/4-inch slices.
  • Zest, then juice half the lemon. Cut remaining lemon into wedges.
  • Strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop.
  • Thinly slice chives.
  • Peel, then mince or grate garlic.
Cook steak
  • Pat steaks dry with paper towels. Season with thyme, garlic, salt and pepper.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then steak. Sear until golden brown, 3-4 min per side.**
  • When steaks are done, transfer to a cutting board.
  • Cover loosely with foil and let rest, 5 min.
Toss salad
  • While steaks rest, add 1 tbsp (2 tbsp) lemon juice, 1/8 tsp (1/4 tsp) lemon zest, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
  • Add tomatoes, pears, arugula and spinach mix and croutons. Toss to combine.
Finish and serve
  • Drain shallots and discard pickling liquid.
  • Thinly slice steaks. 
  • Divide salad between plates.
  • Top with pickled shallots and steak.
  • Crumble goat cheese over top.
  • Sprinkle with chives.
  • Squeeze a lemon wedge over steak, if desired.
Modularity step (under step 4)

If you've opted for double striploin steak, cook it in the same way the recipe instructs you to cook the sirloin steak. 

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