Garlic and Herb-Dressed Striploin
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Garlic and Herb-Dressed Striploin

Garlic and Herb-Dressed Striploin

with Heirloom Tomato Salad

Herbaceous bright heirloom tomato and nectarine salad with basil, lemon zest and goat cheese will dance on your tongue, while tender and luxurious striploin steak 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 Time


serving amount

370 g

Striploin Steak

1 unit

Ciabatta Roll

(Contains Gluten)

113 g

Baby Heirloom Tomatoes

3 unit

Garlic, cloves

7 g


113 g

Arugula and Spinach Mix

1 unit


56 g

Goat Cheese

(Contains Milk)

50 g


1 unit


7 g


1 tbsp

Red Wine Vinegar

(Contains Sulphites)

Not included in your delivery

3 tbsp


0.38 tsp


0.13 tsp


¾ tsp



Nutrition Values

Calories680 kcal
Fat33 g
Saturated Fat9 g
Carbohydrate47 g
Sugar12 g
Dietary Fiber8 g
Protein54 g
Cholesterol115 mg
Sodium960 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.


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


Pickle shallots

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then thinly slice shallot. Add shallots, vinegar, 1/2 tsp sugar, 1/4 tsp salt and 1/4 cup water (dbl all for 4 ppl) 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 oil (dbl for 4 ppl) 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. Cut four sections off nectarine, avoiding the pit. Cut nectarine sections into 1/4-inch slices. Zest, then juice half the lemon. Cut remaining lemon into wedges. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems, then finely chop. Peel, then mince or grate garlic.

Prep and cook steak

Pat steak 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 oil (dbl for 4 ppl), then steak. Sear until golden brown, 3-4 min per side.** When steak is done, transfer to a cutting board. Cover loosely with foil and let rest,5 min.

Toss salad

While steak is resting, add 1 tbsp lemon juice, 1/8 tsp lemon zest, 1/4 tsp sugar and 2 tbsp oil (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes, nectarines, arugula and spinach mix and croutons. Toss to combine.

Finish and serve

Drain shallots and discard pickling liquid. Thinly slice steak. Divide salad between plates. Top with pickled shallots and steak. Crumble goat cheese over top. Tear basil over top. Squeeze a lemon wedge over steak, if desired.