Seared Steaks and Gremolata Aioli
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Seared Steaks and Gremolata Aioli

Seared Steaks and Gremolata Aioli

with Charred Corn and Greens

There's no need to yearn for grilling season when you can bring its summery flavours to your dinner table tonight! With charred corn, fresh tomatoes and seared beef steaks topped with gremolata aioli, this dish could become your new favourite, no-grill-needed 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 Time


serving amount

285 g

Beef Steak

1.5 tsp

Montreal Spice Blend

113 g

Arugula and Spinach Mix

113 g

Corn Kernels

113 g

Baby Tomatoes

7 g


1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 unit

Garlic, cloves

2 tbsp


(Contains Egg, Mustard)

1.5 tsp

Dijon Mustard

(Contains Mustard)

Not included in your delivery

2 tbsp


0.13 tsp


0.13 tsp


¼ tsp



Nutrition Values

Calories510 kcal
Fat31 g
Saturated Fat5 g
Carbohydrate21 g
Sugar7 g
Dietary Fiber4 g
Protein38 g
Cholesterol85 mg
Sodium570 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
Paper Towel
Large Non-Stick Pan
Aluminum Foil
Measuring Spoons
Large Bowl
Small Bowl


Char corn

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! Heat Guide for Step 2 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium, and 1 1/2 tsp spicy! Place corn on 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 1 1/2 tsp Montreal Steak Spice. (NOTE: Reference heat guide.)

Cook steaks

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.** Transfer steaks to a cutting board. Loosely cover with foil and set aside to rest for 2-3 min.

Make gremolata aioli and vinaigrette

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.

Make salad

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

Finish and serve

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