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Seared Steaks with Gremolata

Seared Steaks with Gremolata

with Charred Corn and Greens

20-MIN MEAL
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Charred corn, fresh tomatoes and seared beef steaks with gremolata spooned over top will have you yearning for long summer days of grilling as this can easily become a favourite BBQ recipe.

Tags:Quick

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Beef Steak

½ tbsp

Montreal Steak Spice

113 g

Arugula and Spinach Mix

56 g

Canned Corn

113 g

Baby Tomatoes

14 g

Parsley

1 unit

Lemon

1 tbsp

Garlic Puree

Not included in your delivery

4.5 tbsp

Oil*

½ tsp

Salt*

½ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2218 kJ
Calories530 kcal
Fat36 g
Saturated Fat6 g
Carbohydrate21 g
Sugar4 g
Dietary Fiber6 g
Protein36 g
Cholesterol70 mg
Sodium890 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Paper Towel
Zester
Measuring Spoons
Large Bowl
Whisk
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce.

Garlic Guide for Step 4 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra!

Drain and rinse corn, then pat dry with paper towels. Heat a large non-stick pan over medium-high heat. When hot, add corn to the dry pan. Cook, stirring occasionally, until corn is lightly charred on both sides, 5-6 min. Transfer to a plate. Carefully wipe pan clean.

2

While corn chars, halve tomatoes. Zest, then juice lemon. Finely chop parsley. Pat steak dry with paper towels, then sprinkle half the Montreal Spice Blend all over (use all for 4 ppl).

3

Heat the same pan (from step 1) over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the steak. Pan-fry, until cooked to desired doneness, 4-5 min per side.** Transfer to a plate to rest for 5 min, then thinly slice steak.

4

While steaks cook, add parsley, half the lemon zest, 2 tbsp oil (dbl for 4 ppl) and 1/2 tsp garlic puree to a small bowl. (NOTE: Reference Garlic Guide.) Season with salt and pepper, then stir to combine. (NOTE: This is your gremolata.) Whisk together remaining lemon zest, 2 tsp lemon juice, 2 tbsp oil and 1/2 tsp garlic puree (dbl all for 4 ppl) in a large bowl. Season with salt and pepper.

5

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

6

Divide salad between plates. Top with steak, then spoon gremolata over top.