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Dairy Free
Gluten Free

Dukkah Crusted New York Striploin

with Lemon-Garlic Fioretto & Herbed Multicolour Baby Potatoes

Cooking time

35 minutes




640 /serving

When you’re cooking up something for a special treat, there’s always an obvious choice: a beautiful filet of steak. Tonight, you’ll be taking this most classic of splurge-worthy meals to the next level, with a nutty, herby dukkah crust, and a showstopping side of fioretto - that’s flowering cauliflower, and she’s a beauty. You’ll sprinkle the fiorretto with lemon zest for a little oomph, and bring out the mild aromatic flavours of the dukkah steak spice with a side of roasted potatoes, liberally drizzled in a fresh herb sauce, giving it a layered, savoury depth.

We will send you:

  • 12.5oz AAA striploin steak for two
  • 1 Lemon
  • 1 Onion (or shallot)
  • 14g Herb medley (parsley, mint, cilantro)
  • 450g Baby potatoes
  • 225g Fioretto
  • 2 Roasted garlic cloves
  • 12g Beef demi-glace
  • 10g Dukkah (white sesame seeds, roasted chickpeas, coriander seeds, cumin, salt, black pepper, mint)

Contains: Sesame Seeds

You will need:

Medium pan
2 Sheet pans
Olive oil
Salt & pepper
Parchment paper
Total Fat
29 g
Saturated Fat
7 g
640 mg
Total Carbs
50 g
8 g
47 g
7 g
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Prepare & roast the potatoes
Preheat the oven to 450°F. Cut the potatoes into bite-sized pieces. Peel, halve and cut the onion into wedges. On a lined sheet pan, toss the potatoes and onions with a drizzle of oil; season generously with 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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Mise en place
Zest and juice the lemon. Cut off and discard the bottom ends of the fioretto. Pick the mint leaves off the stems; finely chop the leaves. Finely chop the cilantro and parsley leaves and stems. Mince the garlic.
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Roast the fioretto
On another lined sheet pan, toss the fioretto with a drizzle of oil; season with S&P. Toss to coat and arrange in a single, even layer. Roast in the oven, flipping halfway through, 12 to 15 minutes, until tender when pierced with a fork. Remove from the oven and sprinkle with as much of the lemon zest as you’d like.
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Cook the steak
In a medium pan, heat a drizzle of oil on medium-high. Pat the steak dry with paper towel; season with the dukkah and S&P. Add the steak* to the pan and cook, 3 to 5 minutes per side or until cooked as desired. Remove from the heat and wipe the pan. Let rest for 5 minutes before slicing thinly against the grain.
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Make the pan sauce
In the same pan, heat a drizzle of oil on medium. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the demi-glace and ¼ cup of water (double for 4 portions). Cook, 2 to 3 minutes, until the sauce is slightly reduced.
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Finish & serve
In a large bowl, combine the herbs, as much lemon juice as you'd like and 2 tbsp of olive oil (double for 4 portions). Add the potatoes and onions to the bowl of herb mixture. Toss to combine and season with S&P to taste. Divide the roasted fioretto, herbed potatoes and steak slices between your plates; season the steak with salt to taste. Drizzle the pan sauce over the fioretto and steak. Serve any remaining pan sauce on the side. Bon appétit!

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