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

Lemon-Oregano Grilled Steaks

with Sweet Peppers, Zucchini & Feta

Cooking time

25 minutes




590 /serving

With two powerhouse flavours in the background, this steak dinner achieves lift off in no time—and its GPS is tracked straight to inland Greece. Fresh lemon and oregano zip and zap their way into the dish through a lively vinaigrette, while grilled-to-tender veggies are accented with cubes of feta cheese. As for those top sirloin cuts of beef: once dusted with a savoury herb mix, they’re one of your barbecue’s proudest moments.

We will send you:

  • 2 Top sirloin beef medallions
  • 200g Mini sweet peppers
  • 1 Bunch of oregano
  • 1 Lemon
  • 1 Zucchini (green, yellow or heirloom)
  • 30g Sliced sun-dried tomatoes
  • 60g Feta
  • 7g Herb Harvest spices (basil, marjoram, thyme, parsley, rosemary, fennel, mint, salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Milk, Sulphites

You will need:

Olive oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
41 g
Saturated Fat
13 g
1340 mg
Total Carb
17 g
5 g
42 g
6 g
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Mise en place
Heat the BBQ on high, making sure to oil the grill first. Quarter the zucchini lengthwise; halve crosswise. Pick the oregano leaves off the stems; finely chop the leaves. Juice the lemon.
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Prepare the vegetables
In a medium bowl, combine the sweet peppers, zucchini, a drizzle of oil and S&P.
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Grill the steaks
Pat the steaks* dry with paper towel; season with ⅔ of 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 vegetables
Grill the zucchini on the BBQ (or in the reserved grill pan heated on medium-high), turning occasionally, 2 to 3 min., until partially cooked. Add the sweet peppers and grill, turning occasionally, 2 to 3 min., until the vegetables are browned and tender.
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Make the vinaigrette
Meanwhile, roughly chop the tomatoes. In a small bowl, combine the tomatoes, lemon juice, oregano, 3 tbsp olive oil (double for 4 portions), the remaining spices and S&P.
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Plate your dish
Divide the steaks and vegetables between your plates. Drizzle the steaks with the vinaigrette. Garnish the vegetables with the cheese. Bon appétit!

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