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Savoury Grilled Striploin Steak
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Savoury Grilled Striploin Steak

Savoury Grilled Striploin Steak

with Roasted Rosemary Potatoes and Creamy Horseradish

This hearty striploin steak is seasoned to perfection with Montreal Spice Blend. Classic sides include rosemary potatoes, grilled portobellos and zucchini, while creamy horseradish adds a little zip!

Family Friendly

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

Preparation Time35 minutes


serving amount

370 g

Striploin Steak

2 tbsp

Creamy Horseradish Sauce

(Contains Egg, Mustard)

1 tbsp

Montreal Steak Spice

460 g

Russet Potato

1 sprig


200 g


2 unit

Portobello Mushroom

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 unit


Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


0.13 tsp


0.06 tsp



Nutrition Values

/ per serving
Calories700 kcal
Fat31 g
Saturated Fat11 g
Carbohydrate55 g
Sugar8 g
Dietary Fiber7 g
Protein52 g
Cholesterol115 mg
Sodium760 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.


Baking Sheet
Measuring Spoons
Medium Bowl
Paper Towel


Prep and cook potatoes

Before starting, wash and dry all produce. Preheat the oven to 450˚F. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. Strip a few rosemary leaves from stems, then finely chop 1 tsp (2 tsp).Peel, then cut potatoes into 1-inch pieces. Add potatoes, 1 tsp rosemary and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tsp rosemary and 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)


Meanwhile, cut zucchini in half.Remove and discard stem from mushrooms. Add mushroom caps, zucchini and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and 1 tsp (2 tsp) Montreal Steak Spice, then toss to combine. Set aside.Zest half the lemon, then cut into wedges (use whole lemon for 4 ppl).

Prep and grill steak

Pat steak dry with paper towels. Season with salt and 1/2 tbsp (1 tbsp) Montreal Steak Spice.Add steak to one side of the grill. Close lid and grill, flipping steaks once, until cooked to desired doneness, 6-8 min per side.**Transfer steak to a plate, then cover to keep warm. Rest steak for 3-5 min.

Grill veggies

Meanwhile, add veggies to the other side of the grill. Close lid and grill, flipping once, until veggies are tender-crisp, 8-10 min. Transfer veggies back to the medium bowl.

Finish potatoes

Melt 1 tbsp (2 tbsp) butter in a medium microwavable bowl, 30 sec.Whisk in lemon zest.Once potatoes are tender, add potatoes and feta to the bowl, then toss to combine.

Finish and serve

Cut zucchini and mushrooms into 1/2-inch pieces. Thinly slice steak. Divide potatoes, veggies and steak between plates. Serve with a lemon wedge to squeeze over veggies, if desired.Serve creamy horseradish sauce on the side for dipping.