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Dukkah Steak

Dukkah Steak

with Lemon and Feta Spring Veggies

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Everything about this dish is infused with zesty freshness. From the sumptuous dukkah crust on your steaks to the feta and lemon-drenched veggies, there’s nothing about this dinner that isn’t easy to love.

Allergens:Tree Nut/NoixSesame/SésameMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Beef Steak

170 g

Green Beans, trimmed

1 unit

Zucchini

1 unit

Lemon

10 g

Mint

2 tbsp

Dukkah Spice

(ContainsTree Nut/Noix, Sesame/Sésame)

28 g

Feta Cheese, crumbled

(ContainsMilk/Lait)

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2155 kJ
Calories515 kcal
Fat34 g
Saturated Fat11 g
Carbohydrate14 g
Sugar3 g
Dietary Fiber5 g
Protein41 g
Cholesterol81 mg
Sodium525 mg
Utensils
Utensilsarrow down iconarrow down icon
Zester
Non-Stick Pan
Baking Sheet
Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 450°F (to bake the steak). Start prepping when the oven comes up to temperature!

2

Prep: Wash and dry all produce. Thinly slice the zucchini into 1/4-inch rounds. Zest, then juice the lemon(s). Roughly chop the mint leaves.

3

Char the zucchini: Heat a large pan over medium-high heat. Add the zucchini to the dry pan. Cook until charred, 3-4 min per side. Transfer to a plate and set aside.

4

Cook the steak: Season the steak with the dukkah. Add a drizzle of oil to the same pan, then the steak. Sear until browned but not yet cooked through, 3-4 min per side. Transfer to a baking sheet. Bake in the centre of the oven, until steak is cooked to desired doneness, 4-6 min. (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.)

5

Cook the veggies: Meanwhile, add another drizzle of oil to the pan, then the green beans. Cook, stirring occasionally, until tender-crisp, 4-5 min.

6

Assemble the greens: In a medium bowl, whisk together lemon zest, 2 tbsp lemon juice (double for 4 people) and a drizzle of oil. Toss in the green beans, zucchini, mint and as much feta as you like. Season with salt and pepper.

7

Finish and serve: Thinly slice the steak. Divide the veggies and steak between plates and enjoy!