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Gluten Free

Charred Steaks with Cacio e Pepe Corn on the Cob

& Roasted Red Potatoes

Cooking time

30 minutes




830 /serving

If you follow as many foodie accounts on social media as we do, you will have likely noticed the cacio e pepe craze that has caught on as of late. Tonight, you’ll get your chance to give this classic Roman sauce a whirl, but with a twist: you’ll be serving it over corn on the cob rather than pasta. The super-simple mixture of Grana Padano, black pepper and butter pairs wonderfully against the chargrilled corn. While you’re at it, why not throw another spoonful of the cacio e pepe butter over your steak and potatoes too? We’re not ones to judge.

We will send you:

  • 300g Top sirloin beef steaks
  • 450g Potatoes
  • 60g Baby lettuce
  • 1 Bunch of parsley
  • 2 Ears of corn
  • 15ml White wine vinegar
  • 25g Grana Padano
  • 9g Lemon & herb spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Egg, Milk, Mustard, Sulphites

You will need:

Large grill pan
Sheet pan
Olive oil
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
50 g
Saturated Fat
18 g
710 mg
Total Carb
54 g
9 g
45 g
7 g
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Roast the potatoes
Preheat the oven to 450°F. Heat your BBQ on high, making sure to oil it first. Cut the potatoes into bite-sized pieces. On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Cook the steak
While the potatoes cook, pat the steaks dry with paper towel; season with the remaining spice blend and S&P. Add the steaks* to the BBQ (or to a large grill pan on medium-high, drizzling with oil first) and cook, 3 to 5 minutes per side or until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice during cooking). Transfer to a cutting board, leaving any browned bits (or fond) in the pan (if using). Let rest for 5 minutes before thinly slicing against the grain.
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Mise en place
While the steak cooks, place 2 tbsp butter (double for 4 portions) in a bowl to soften. Shuck the corn; drizzle with oil and season with S&P. Finely chop the parsley leaves and stems.
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Char the corn
Add the corn to the BBQ (or to the reserved pan of fond on medium-high, drizzling with oil first); cook, rotating occasionally, 7 to 9 minutes, until the kernels are softened and beginning to brown.
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Make the cacio e pepe butter
While the corn cooks, to the bowl of softened butter, add the Grana Padano, ½ the parsley and 1 tsp black pepper (double for 4 portions); season with salt.
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Finish & serve
In a large bowl, combine the vinegar and 3 tbsp olive oil (double for 4 portions); season with S&P. Add the lettuce and remaining parsley; toss to combine thoroughly. Divide the potatoes, steaks and charred corn between your plates. Spread ½ the cacio e pepe butter over the charred corn and top the steak with the remaining butter. Serve the salad on the side. Bon appétit!

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