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20 minutes

Harissa-Spiced Steaks & Roasted Carrots

over Kale with Tahini-Ranch Sauce

Cooking time

20 minutes




620 /serving

Get ready to spice up your night! Harissa is a red hot, complexly spiced chili pepper paste found in North African and Middle Eastern markets. Its full-bodied flavour makes it the perfect companion (sharp and tangy) to the top sirloin steaks and bright orange carrots in this dish. Since harissa packs quite the punch, you’ll dole out as much as you can handle. Set over a bed of leafy kale with a divine tahini-ranch sauce, this dish is as eye-catching as it is mouthwatering.

We will send you:

  • 340g Top sirloin beef medallions (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 spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, sumac, garlic)

Contains: Milk, Mustard, Sesame, Soy, Sulphites

You will need:

Medium pan
Sheet pan
Olive oil
Salt & pepper (S&P)
Parchment paper
Total Fat
40 g
Saturated Fat
11 g
750 mg
Total Carb
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 with up to ½ the harissa (add ¼ tbsp for medium spicy; double for 4 portions), a drizzle of oil, ⅓ of the spices and S&P. Arrange in a single layer and roast, 20 to 25 min., until tender. Set aside in a warm spot.
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Cook the steaks
In a medium bowl, combine the remaining harissa and ⅓ of the 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 of harissa; toss well. Cook the steaks*, 3 to 5 min. 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 min. before slicing against the grain.
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Make the sauce
​​Remove the root end of the scallion; thinly slice, separating the white bottom and green top. In a medium bowl, combine the sour cream, vinaigrette, ½ the remaining vinegar, the garlic (add ½ for a milder flavour), white bottom of the scallion and 2 tsp water (double for 4 portions); season with ½ the remaining spices and S&P. Stir well.
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Dress the kale
In a large bowl, combine the kale, remaining vinegar and 1 tbsp olive oil (double for 4 portions); season with the remaining spices and S&P. Massage the kale, 1 to 2 min., until softened.
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Plate your dish
Divide the kale between your plates. Top with the carrots and steaks. Drizzle the sauce over. Garnish with the green top of the scallion. Bon appétit!

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