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20 minutes

Harissa Spiced Steaks & Roasted Carrots

Kale & Tahini-Ranch Sauce

Cooking time

20 minutes




530 /serving

Get ready to add spice to your night! Harissa is a hot chili pepper paste found in Middle Eastern markets, and it makes the perfect companion (sharp and tangy) to the top sirloin steak and bright orange carrots in this dish. Since it packs quite the spice punch, you’ll dole out as much (or as little) harissa as you can handle. Set over a bed of leafy kale and next to a divine tahini-ranch sauce, this dish is eye-catching and mouthwatering.

We will send you:

  • 340g Top sirloin beef steaks (high-protein serving)
  • 300g Carrots
  • 15ml Minced garlic
  • 1 Scallion
  • 100g Chopped kale
  • 15ml Apple cider vinegar
  • 15ml Apple-tahini vinaigrette
  • 15g Harissa
  • 43ml Sour cream
  • 10g Sumac & Garlic spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, sumac, garlic)

Contains: Milk, Mustard, Sesame seeds, Soy, Sulphites

You will need:

Medium pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
30 g
Saturated Fat
10 g
750 mg
Total Carbs
27 g
11 g
42 g
7 g
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Roast the carrots
Preheat the oven to 450°F. Halve the carrots lengthwise. On a lined sheet pan, toss the carrots with up to ½ the harissa (add ¼ tbsp for a medium-spicy dish; double for 4 portions) and a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and place in the oven. Roast, 20 to 25 minutes, until 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 carrots roast, in a medium bowl, add as much of the remaining harissa as you’d like and ⅓ of the apple cider vinegar; season with S&P. In a medium pan, heat a drizzle of oil on medium-high. Pat the steaks dry with paper towel and transfer to the bowl with the harissa mixture; toss to thoroughly coat. Add the coated 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 and let rest for 5 minutes before slicing them against the grain.
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Make the tahini-ranch sauce
While the steaks cook, cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. In a medium bowl, make the tahini-ranch sauce by combining the sour cream, apple-tahini vinaigrette, ½ the remaining vinegar, as much of the garlic (add ½ for a milder flavour) and white bottom of the scallion as you’d like, and 2 tsp water (double for 4 portions); season with ½ the remaining spice blend and S&P to taste. Stir to combine thoroughly.
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Season the kale
In a large bowl, combine the kale, remaining vinegar and 1 tbsp olive oil (double for 4 portions); season with the remaining spice blend and S&P to taste. Using your hands, massage the kale, 1 to 2 minutes, until softened.
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Plate your dish
Transfer the softened kale to a large serving platter. Top with the harissa roasted carrots and finished steak. Drizzle as much of the tahini-ranch sauce as you’d like over the steak and vegetables. Garnish with as much of the green top of the scallion as you’d like. Bon appétit!

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