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Low carb, ready in 15 min!
One pot wonder
Ready in 25 minutes

Grilled Steaks & Broccoli

with Blistered Tomato Vinaigrette & Goat Cheese

Cooking time

25 minutes




610 /serving

There’s a backyard rendez-vous this week, and we’re bringing the steaks. Our top sirloin cuts were made for the grill, and our Montréal steak spice was made for beef, so the meat in this meal comes together in no time. Brown some broccoli for a side of veg, topped with crumbles of goat cheese. You’ll barbecue tomato until blistered, for use in a vibrant vinaigrette with red wine vinegar, garlic and honey. Popping with flavour!

We will send you:

  • 2 Top sirloin beef medallions (high-protein serving)
  • 1 Tomato
  • 1 Head of broccoli
  • 30ml Red wine vinegar
  • 1 Roasted garlic clove
  • 7g Honey
  • 30g Goat cheese
  • 11g Montréal Steak House spices (sea salt, yellow mustard, black pepper, onion, garlic, dill seeds, thyme, caraway, coriander, paprika, sunflower oil, cayenne pepper)

Contains: Milk, Mustard, Sulphites

You will need:

Olive oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
40 g
Saturated Fat
11 g
910 mg
Total Carb
20 g
7 g
45 g
6 g
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Mise en place
Heat the BBQ on high, making sure to oil the grill first. Remove the bottom inch of the broccoli stem; peel the stem. Cut the head into long florets, including the stem.
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Grill the steaks
Pat the steaks* dry with paper towel; season with the spices and S&P. Grill on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high), 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice). Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Reserve the grill pan, if using.
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Grill the broccoli & tomato
In a medium bowl, combine the broccoli, tomato, a drizzle of olive oil and S&P. Grill the broccoli on the BBQ (or in the reserved grill pan heated on medium-high), turning occasionally, 6 to 8 min., until browned and tender. Return to the bowl. Grill the tomato on the BBQ (or in the same grill pan heated on medium-high), turning occasionally, 3 to 5 min., until charred and tender. Transfer to a bowl.
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Make the vinaigrette
Mash the tomato until the flesh is broken down. Add the garlic, honey, vinegar, 3 tbsp olive oil (double for 4 portions) and S&P; stir well.
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Plate your dish
Divide the steaks and broccoli between your plates. Top the steaks with a large spoonful of the vinaigrette. Garnish the broccoli with the cheese. Serve any remaining vinaigrette on the side. Bon appétit!

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