Lemon-Pepper Steak

Lemon-Pepper Steak

with Kale Couscous Salad

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This steak gets a lemony kick with a lemon pepper and greek seasoning. The kale and couscous salad get an added crunch factor with dry roasted pumpkin and sunflower seeds! Perfect for a warm summer evening.


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Beef Steak

227 g

Cherry Tomatoes

100 g


56 g

Kale, chopped

1 unit


1 tbsp

Lemon-Pepper Seasoning


½ cup



28 g

Seed Blend

Not included in your delivery

2 tbsp


4 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories713 kcal
Fat35 g
Saturated Fat9 g
Carbohydrate25 g
Sugar6 g
Dietary Fiber12 g
Protein44 g
Cholesterol99 mg
Sodium686 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Paper Towel
Large Non-Stick Pan
Small Bowl
Aluminum Foil
Measuring Spoons
Instructionsarrow up iconarrow up icon
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Massaging the green kale in Step 5, is a great technique to use to wash and help tenderize these hearty leaves!

Wash and dry all produce.* In a medium pot, bring 2/3 cups water (dbl for 4 ppl) and half the Greek seasoning to a boil over high heat. Meanwhile, juice half the lemon, then cut the remaining lemon half into wedges. Peel and thinly slice the shallots into 1/4-inch slices. Pat the steak dry with paper towels. Season with salt and pepper.


Once the water in the medium pot is boiling, remove the pot from heat and stir in the couscous. Cover and let stand until couscous is tender and water has been absorbed, 5-6 min. Meanwhile, heat a large non-stick pan over medium heat. When the pan is hot, add the seed blend to the dry pan. Toast, stirring often, until the seeds are golden-brown, 4-5 min.


Transfer toasted seed blend to a small bowl and set aside. Increase the heat to medium-high. When pan is hot, add 1 tbsp oil (dble for 4 ppl), then the steak. Pan-fry until cooked to desired doneness, 4-6 min per side. (TIP: Cook to a min. internal temp. of 63°C/145°F for medium-rare; steak size will affect doneness.**)


When the steak is done, transfer the steak to a plate and loosely cover with foil. Set aside to rest, 3-5 min. Meanwhile, add another 1 tbsp oil (dbl for 4 ppl) to the same pan, then the shallots and tomatoes. Season with salt and pepper. Cook, stirring occasionally, until the tomatoes start to soften and burst, 5-6 min.


Meanwhile, roughly chop the kale. In a medium bowl, add the kale and 1 tbsp oil (dbl for 4 ppl). Season with salt. Using your hands, massage the oil into the kale until the leaves have slightly darkened in colour, 1 min. Fluff the couscous with a fork and stir in the kale, seed blend, 1 tbsp lemon juice (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl).


Thinly slice the steak. Divide the steak, veggies and lemony kale-couscous between plates. Squeeze over a lemon wedge, if desired.