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Gluten Free

Espresso-Rubbed Steaks with Tangy Cilantro-Butter Drizzle

Sweet Potato Wedges & Brussels Sprout Slaw

Cooking time

30 minutes




940 /serving

The rich taste of espresso is a match made in heaven for tender, juicy steak—the meat is hearty enough to handle the robustness of the coffee beans, which in turn imparts enough flavour to make your taste buds sing. After rubbing the beef in our espresso spice blend, you’ll sear it until cooked exactly the way you like it. Garnish with a cilantro-butter drizzle for a hit of fresh, herbaceous tang. Bring out those subtle citrus notes even further with your crunchy Brussels sprouts and cabbage slaw, tossed in a creamy lime and scallion mayo. Serve with sweet potato wedges on the side, and a garnish of cilantro and scallions for good measure.

We will send you:

  • 300g Top sirloin beef steaks
  • 100g Shredded red cabbage
  • 1 Bunch of cilantro
  • 1 Scallion
  • 1 Lime
  • 450g Sweet potatoes
  • 225g Brussels sprouts
  • 60ml Mayonnaise
  • 5g Brown sugar
  • 13.5g Espresso steak rub (brown sugar, kosher salt, espresso coffee, black pepper, ancho chili pepper, onion, garlic, coriander seeds, oregano, cloves, thyme)

Contains: Egg, Milk

You will need:

Medium pan
Sheet pan
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
58 g
Saturated Fat
16 g
1120 mg
Total Carbs
68 g
19 g
41 g
14 g
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Roast the sweet potatoes
Preheat the oven to 450°F. Cut the sweet potatoes lengthwise into ½-inch-thick wedges. On a lined sheet pan, toss the sweet potato wedges with a drizzle of oil and season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 22 to 24 minutes, turning over once, until browned and tender when pierced with a fork.
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Cook the steaks
While the sweet potatoes roast, in a medium pan, heat a drizzle of oil on medium-high. Pat the steaks dry with paper towel; season with remaining spice blend and S&P. Add the steaks* to the pan 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. Let rest for 5 minutes before thinly slicing against the grain.
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Mise en place
While the steak cooks, in a small bowl, melt 2 tbsp of butter (double for 4 portions) in the microwave. Zest and cut the lime into wedges. Cut off the root end of the Brussels sprouts; halve lengthwise (quarter if large), then thinly slice crosswise into ribbons. Cut off and discard the root end of the scallion; thinly slice, separating the white bottoms and green tops. Finely chop the cilantro leaves and stems.
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Make the slaw
In a large bowl, combine the mayonnaise, brown sugar, the juice of up to ½ the lime wedges and up to ½ the white bottoms of the scallions and lime zest (to taste). Season with S&P. Add the Brussels sprouts and cabbage. Toss to combine thoroughly.
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Make the butter-cilantro drizzle
To the bowl of melted butter, add ½ the cilantro and as much of the remaining lime zest and white bottoms of the scallions as you’d like; season with S&P.
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Plate your dish
Divide the sweet potato wedges, Brussels sprout slaw and sliced steaks between your plates. Top the steaks with the cilantro lime butter. Garnish the dish with the remaining cilantro, as many of the green tops of the scallions as you’d like and the remaining lime wedges. Bon appétit!

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