HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSeared Steaks And Gremolata Aioli
Seared Steaks and Gremolata Aioli

Seared Steaks and Gremolata Aioli

with Charred Corn and Greens

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There's no need to yearn for long summer days of grilling when you can bring it all to your dinner table tonight! Charred corn, fresh tomatoes and seared beef steaks with gremolata aioli spooned over top – this dish could easily become your new favourite BBQ recipe.


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

Preparation Time20 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Beef Steak

½ tbsp

Montreal Steak Spice

113 g

Arugula and Spinach Mix

½ can

Canned Corn

113 g

Baby Tomatoes

7 g


1 tbsp

White Wine Vinegar


1 unit

Garlic, cloves

2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

1.5 tsp

Dijon Mustard


Not included in your delivery

2 tbsp


0.13 tsp


0.13 tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories500 kcal
Fat29 g
Saturated Fat4.5 g
Carbohydrate24 g
Sugar6 g
Dietary Fiber4 g
Protein36 g
Cholesterol80 mg
Sodium650 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Aluminum Foil
Measuring Spoons
Large Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the broiler to high. Wash and dry all produce. Garlic Guide for Step 4: 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Using a strainer, drain corn. Transfer half the corn (use all for 4 ppl) to an unlined baking sheet. Pat corn dry with paper towels. (NOTE: Drying the corn thoroughly will help prevent it from sticking to the baking sheet.) Spread corn out into a single layer. Broil in the top of the oven, stirring occasionally, until dark-brown in spots, 5-7 min. Transfer corn to a plate.


Meanwhile, halve tomatoes. Peel, then mince or grate garlic. Finely chop parsley. Pat steaks dry with paper towels, then season with half the Montreal Steak Spice (use all for 4 ppl).


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then steaks. Sear until golden-brown, 1-2 min per side. Remove the pan from heat and transfer steaks to an unlined baking sheet. Broil in the top of the oven until cooked to desired doneness, 3-5 min.** When done, transfer steaks to a cutting board. Loosely cover with foil and set aside to rest, 2-3 min.


Meanwhile, add parsley, mayo, 1/2 tsp vinegar (dbl for 4 ppl) and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine. Set aside. (NOTE: This is your gremolata aioli.) Add remaining vinegar, Dijon, 1/4 tsp sugar, 1 1/2 tbsp oil (dbl both for 4 ppl) and 1/2 tsp garlic to a large bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then whisk to combine.


Add arugula and spinach mix, tomatoes and charred corn to the bowl with vinaigrette. Toss to combine.


Thinly slice steaks. Divide salad between plates. Arrange steaks on top of salad. Dollop gremolata aioli over top.