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

Read more

There's no need to yearn for summer grilling when you can bring its flavours to your dinner table any time of year! Featuring charred corn, fresh tomatoes and seared beef steaks with gremolata aioli spooned over top, 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 difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Beef Steak

1.5 tsp

Montreal Steak Spice

113 g

Arugula and Spinach Mix

113 g

Corn Kernels

113 g

Baby Tomatoes

7 g


1 tbsp

White Wine Vinegar


1 unit

Garlic, cloves

2 tbsp


(ContainsEgg, Mustard)

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
Calories510 kcal
Fat31 g
Saturated Fat5 g
Carbohydrate21 g
Sugar7 g
Dietary Fiber4 g
Protein38 g
Cholesterol86 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Large Non-Stick Pan
Aluminum Foil
Measuring Spoons
Large Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

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! Arrange 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.)


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 arrange steaks on another 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.