Pan Fried Steak and Paprika Shrimp
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Pan Fried Steak and Paprika Shrimp

Red pepper Hash


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

Preparation Time30 minutes
Cooking Time


serving amount

285 g

Top Sirloin Steak

285 g


(Contains Shrimp)

7 g


2 unit(s)

Ciabatta Roll

1 unit(s)

Sweet Bell Pepper

1 unit(s)


1 tbsp

Paprika-Cumin-Garlic Blend

250 g

Yellow Potato

¼ cup

Feta Cheese, crumbled

6 unit(s)

Garlic, cloves


Nutrition Values

Calories450 kcal
Fat8 g
Saturated Fat3 g
Carbohydrate36 g
Sugar6 g
Dietary Fiber4 g
Protein56 g
Cholesterol255 mg
Sodium900 mg
Trans Fat0.2 g
Potassium1500 mg
Calcium150 mg
Iron5.5 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.



Wash and dry all produce.* Cut the potatoes into 1-inch pieces. On a baking sheet, toss the potatoes with 1 tbsp oil (dbl for 4 ppl). Roast in the middle of the oven, until the potatoes are goldenbrown and tender, 25-28 min. 


Meanwhile, roughly chop tarragon. Core, then cut pepper(s) into 1/4-inch slices. Mince or grate garlic. Peel, then thinly slice shallot. Drain, then pat shrimp dry with paper towels. In a medium bowl, whisk together garlic, paprika and 1 tbsp oil (dbl 4 ppl). Add the shrimp. Toss to coat. Season with salt and pepper. Set aside.


Cut ciabatta buns in half and arrange on a baking sheet, cut-side up. Divide the shrimp between buns. Toast in the bottom of the oven, until ciabatta are golden-brown and shrimp are cooked through 6-8 min. (TIP: Cook to a min. internal temp of 74°C/165°F.**) 


Meanwhile, pat the steak dry with paper towels. Season with salt and pepper. Heat a medium non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil (dbl 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 mediumrare; steak size will affect doneness.**) 


When the steak is done, transfer steak to a plate. Loosely cover with foil and set aside to rest, 3-5 min. Heat the same pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then peppers and shallots. Cook, stirring occasionally, until the peppers are tender-crisp, 3-4 min.


Thinly slice the steak. Divide the steak , pepper hash, potatoes and shrimps on toast between plates. Crumble the feta over the veggies and sprinkle with the tarragon.