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Seared Steaks with Za’atar Butter

Cherry Tomato Relish, Spiced Bulgur & Toum

Cooking time

30 minutes




880 /serving

Give your steak night a boost with an array of flavours from the Middle East, starting with a decadent beurre composé starring aromatic za’atar and lemon zest. You’ll spread it on the perfectly seared steaks, which you’ll also top with a snappy cherry tomato and radish relish—a crunchy, bright homemade condiment—and a dollop of garlicky toum sauce. Serve it all on a bed of spiced bulgur, and let the textures and aromas take you away.

We will send you:

  • 300g Top sirloin beef steaks
  • 140g Cherry tomatoes
  • 60g Radishes
  • 1 Bunch of parsley
  • 1 Garlic clove
  • 2 Scallions
  • 1 Lemon
  • 110g Large-flaked bulgur
  • 30ml Mayonnaise
  • 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)

Contains: Eggs, Milk, Sesame seeds, Wheat

You will need:

Medium pot
Medium pan
Olive oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
59 g
Saturated Fat
17 g
680 mg
Total Carbs
50 g
4 g
41 g
9 g
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Cook the bulgur
Mince the garlic. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the bulgur, 1 ⅓ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 minutes, until the bulgur is tender and the water has been absorbed. Fluff the cooked bulgur with a fork and set aside in a warm spot.
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Mise en place
While the bulgur cooks, place 2 tbsp butter (double for 4 portions) in a small bowl to soften. Zest and juice the lemon. Halve the cherry tomatoes. Thinly slice the radishes; place in a bowl of cold water. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Roughly chop the parsley leaves and stems.
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Cook the steaks
In a medium pan, heat a drizzle of oil on medium-high. Pat the steaks dry with paper towel; season with ½ the za’atar and S&P. Add the 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 against the grain.
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Make the cherry tomato relish
While the steaks cook, in a medium bowl, combine the cherry tomatoes, radishes (drain before adding), as many white bottoms of the scallions as you’d like, ½ the parsley, up to ½ tbsp lemon juice (to taste, double for 4 portions) and 2 tbsp olive oil (double for 4 portions); season with S&P to taste.
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Make the za’atar butter & toum
To the bowl of softened butter, add up to ½ the lemon zest (to taste); season with the remaining za’atar and S&P. In a small bowl, make the toum by combining the mayonnaise, as much of the remaining garlic and lemon zest as you’d like, and up to ½ tbsp lemon juice (to taste, double for 4 portions); season with S&P to taste.
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Finish & serve
To the pot of bulgur, add as many green tops of the scallions as you’d like and ½ the za’atar butter; stir to combine thoroughly. Divide the finished bulgur and steaks between your plates. Top the steaks with as much of the remaining za’atar butter as you’d like, a spoonful of the cherry tomato relish and the remaining parsley. Serve any remaining cherry tomato relish on the side, and the toum as a dipping sauce. Bon appétit!

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