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L'artisan
Spicy

AAA Bone-in Rib Steak, Roasted Potatoes & Zhoug Yogurt

Cucumber & Watermelon Radish Salad in Pistachio Vinaigrette

Cooking time

30 minutes

Servings

2/4

Calories

1070 /serving

Pistachios, cilantro and za’atar… you see where we’re going here? With a stunning cut of beef for two as the centrepiece and unbeatable Middle Eastern-themed flavours on the sidelines, this steak supper is sensational from AAA to zhoug. You’ll dust roasted potatoes in the classic sesame-herb seasoning and sauté string beans for crisp contrast. A side salad of cucumbers and watermelon radish is destined to deliver when tossed in an apple cider and toasted pistachio vinaigrette. The final touch is yogurt spiked with a blend of jalapeño and cilantro—inspired by the Yemeni condiment zhoug—for added zing.

We will send you:

  • 22oz AAA Bone-in beef rib steak
  • 200g String beans
  • 1 Bunch of cilantro
  • 2 Cucumbers
  • 1 Jalapeño pepper
  • 1 Watermelon radish
  • 450g Baby potatoes
  • 30ml Apple cider vinegar
  • 25g Chopped pistachios
  • 100g Greek yogurt
  • 10g Za’atar (sesame seeds, oregano, basil, thyme, savoury, lemon peel, marjoram, kosher salt)

Contains: Milk, Sesame, Sulphites, Pistachios

You will need:

Large pan
Peeler
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
62 g
Saturated Fat
16 g
Sodium
690 mg
Total Carb
66 g
Sugars
14 g
Protein
66 g
Fibre
12 g
Preparation
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Roast the potatoes
Preheat the oven to 450°F. Halve the potatoes lengthwise. On a lined sheet pan, toss with a drizzle of oil, ½ the za’atar and S&P. Arrange in a single layer and roast, 20 to 25 min., until browned and tender. Set aside in a warm spot.
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Mise en place
Remove the stem ends of the string beans. Thinly slice the cucumbers into rounds. Peel and quarter the watermelon radish; thinly slice crosswise. Roughly chop the cilantro leaves and stems. Halve the jalapeño; discard the stem, ribs and seeds and finely chop.
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Make the zhoug yogurt
In a medium bowl, combine the cilantro, jalapeño (add ½ for medium spicy), yogurt, ½ the vinegar and ¼ cup olive oil (double for 4 portions); season with S&P.
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Cook the steak
In a large pan, heat a drizzle of oil on medium-high. Pat the steak* dry with paper towel; season with the remaining za’atar and S&P. Cook, 5 to 8 min. per side, or until cooked as desired. Transfer to a cutting board and let rest for at least 5 min. before cutting the steak off the bone and slicing it against the grain. Wipe out and reserve the pan.
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Make the salad
Heat the same pan on medium-high. Toast the pistachios, stirring frequently, 2 to 3 min., until browned and fragrant. Transfer to a bowl and reserve the pan. In a large bowl, make the vinaigrette by combining ½ the pistachios, the remaining vinegar and 3 tbsp olive oil (double for 4 portions). Add the cucumbers and watermelon radish; toss well and season with S&P.
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Sauté the string beans & serve
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the string beans, 1 to 2 min., until beginning to soften. Add 1 tbsp water (double for 4 portions); season with S&P. Sauté, 1 to 2 min., until crisp-tender. Divide the potatoes, steak and string beans between your plates. Sprinkle the remaining pistachios over the salad. Serve the zhoug yogurt and salad on the side. Bon appétit!

*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.