Sumac-Paprika Steak

Sumac-Paprika Steak

with Tomato Chickpea Mash and Roasted Cauliflower

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Steak is pretty good, but here we’ve made it even better with the delicious peppery tang of sumac! Our top tip on cooking steak is to get the pan roasting hot before laying in the steak … when we say hot, WE MEAN HOT

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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Beef Steak

1 tbsp

Smoked Paprika-Sumac Blend

56 g

Red Onion, chopped

160 g

Roma Tomato

10 g


10 g


227 g

Carrot, chopped

1 can


1 unit


Not included in your delivery

Salt and Pepper*


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories477 kcal
Fat19 g
Saturated Fat4 g
Carbohydrate32 g
Sugar8 g
Dietary Fiber10 g
Protein46 g
Cholesterol61 mg
Sodium518 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Garlic Press
Small Bowl
Measuring Spoons
Medium Non-Stick Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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Preheat the oven to 425°F (to roast the cauliflower and finish steak). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* On a baking sheet, toss the cauliflower and half the paprika-sumac blend with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 20-22 min. (TIP: Cauliflowers should finish roasting by the end of Step 3.)


Meanwhile, cut the tomatoes into 1/4-inch cubes. Finely chop the mint leaves. Mince or grate the garlic. Zest the lemon(s), then cut into wedges. In a small bowl, combine the remaining paprika-sumac blend and 1 tbsp oil (double for 4 ppl) and set aside.


Pat the steak dry with paper towels. Season with salt and pepper. Heat a medium non-stick pan over medium-high heat. Add a drizzle of oil, then the steak. Pan-fry until golden-brown, 3-4 per side. (It’s okay if it doesn’t cook all the way through at this step!) Transfer to a plate and set aside.


When the cauliflower is done roasting, remove from oven and cover to keep warm. Set aside. Turn on the oven broiler. Add the steak to a foil-lined baking sheet and spoon over paprika-sumac oil. Broil in the centre of the oven, until cooked to desired doneness, 5-8 min. (TIP: Cook to a minimum internal temp. of 145°F for medium-rare; steak size will affect doneness.**)


Meanwhile, in the same pan, add another drizzle of oil, then the onions. Cook until softened, 5-6 min. Add the tomatoes, garlic and chickpeas, including the liquid from the can(s). Cook, stirring often, until the mixture is warmed through, 2-3 min. Remove pan from heat and use a fork or potato masher to lightly mash the chickpeas.


Stir the lemon zest and mint into the chickpea mash. Season with salt and pepper. Thinly slice the steak. Divide the steak, cauliflower and chickpea mash between plates. Squeeze over a lemon wedge, if desired.