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20 minutes
Gluten Free

Seared Steaks with Lemon-Paprika Butter

Kohlrabi-Potato Hash & Arugula

Cooking time

20 minutes




670 /serving

There’s nothing quite as satisfying as cutting into a perfectly cooked steak… except maybe the knowledge that you prepared it in under 20 minutes! These juicy top sirloins are seasoned in a roasted garlic and red pepper spice blend before being pan-seared. A combination of cubed kohlrabi, baby red potato and onions with a hint of lemon zest and a handful of arugula make for a peppery fresh side. Add a dollop of lemon-paprika butter melting over the sizzling meat as the final touch to guarantee some happy taste buds.

We will send you:

  • 300g Top sirloin beef steaks
  • 450g Baby potatoes
  • 60g Baby arugula (or baby spinach)
  • 1 Lemon
  • 1 Kohlrabi
  • 1 Onion (or shallot)
  • 3g Hungarian sweet paprika
  • 10g Roasted garlic & red pepper spice blend (garlic, salt, sugar, red pepper, powdered vinegar, green pepper, sunflower oil, paprika, turmeric, Cayenne pepper)

  • You will need:

    Medium pot
    Medium pan
    Olive oil
    2(4) tbsp Butter
    Salt & pepper
    Total Fat
    35 g
    Saturated Fat
    14 g
    250 mg
    Total Carbs
    49 g
    8 g
    40 g
    9 g
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    Mise en place
    Bring a medium pot of salted water to a boil. Zest and juice the lemon. Cut the potatoes into bite-sized pieces. Peel and medium dice the kohlrabi. Peel, halve and thinly slice the onion. Place the 2 tbsp butter in a bowl (double for 4 portions) and leave at room temperature to soften.
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    Start the hash
    Add the potatoes and the kohlrabi to the pot of boiling water and cook, 8 to 10 minutes, until tender when pierced with a fork. Drain thoroughly and set aside.
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    Cook the steaks
    While the vegetables cook, in a medium pan, heat a drizzle of oil on medium-high. Pat the steaks dry with paper towel; season with ½ the spice blend and S&P. Add the steaks to the pan and cook, 3 to 5 minutes per side or until cooked to your desired degree of doneness (to ensure a consistent temperature throughout, turn over at least twice during cooking). Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Let rest for at least 5 minutes before thinly slicing against the grain.
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    Finish the hash
    In the pan of fond, heat a drizzle of oil on medium-high. Add the onions and remaining spice blend; season with S&P to taste. Cook, 1 to 2 minutes, until the onions are fragrant. Add the cooked potatoes, kohlrabi and ½ the lemon juice. Cook, stirring occasionally, 5 to 8 minutes, until browned. Add the ½ the arugula and ½ the lemon zest. Cook, stirring frequently, 1 to 2 minutes, until the arugula is wilted; season with S&P to taste.
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    Make the lemon-paprika butter & serve
    To the bowl of butter, add the paprika and as much of the remaining lemon zest and remaining lemon juice as you’d like; season with S&P to taste. Divide the hash between your plates. Top with the finished steaks. Top the steaks with a spoonful of the lemon-paprika butter. Garnish with the remaining arugula and a drizzle of olive oil; season with S&P. Serve any remaining lemon-paprika butter on the side. Bon appétit!

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