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Steak & Roasted Beets Panzanella

with Aged Cheddar & Toasted Sunflower Seeds

Cooking time

30 minutes




810 /serving

What could be better than a salad starring bread? This comforting salad-main will kick any cold-weather blues that may be brewing straight to the curb thanks to its mix of satisfying sirloin steak strips (say that three times fast), red curly leaf lettuce, sweet yellow roasted beets and crunchy toasted sunflower seeds. Toss in garlicky focaccia croutons for good measure, top with a smattering of grated cheddar, and all that’s left to do is drizzle on honey-mustard dressing and dig in.

We will send you:

  • 600g Top sirloin beef steaks
  • 1 Head of lettuce
  • 340g Yellow beets
  • 60ml Honey-Dijon dressing
  • 50g Sunflower seeds
  • 60g Grated aged cheddar
  • 3 Focaccia garlic buns
  • 12g Seared steak spice blend (paprika, lemon pepper, onion salt, brown sugar, white pepper, garlic, chili powder, black pepper)

Contains: Milk, Mustard, Sulphites, Wheat

You will need:

Large pan
Sheet pan
Olive oil
2 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
47 g
Saturated Fat
15 g
1020 mg
Total Carbs
51 g
11 g
47 g
7 g
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Mise en place
Preheat the oven to 450°F. Peel and halve the beets; slice each half into ¼ inch wedges. Roughly chop the lettuce, discarding the root end. Medium-dice the focaccia.
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Roast the beets
On a lined sheet pan, toss the beets with a drizzle of olive oil; season generously with S&P. Arrange in a single, even layer. Roast in the oven, turning halfway through, 20 to 25 minutes, until browned and tender when pierced with a fork.
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Toast the seeds & make the croutons
While the beets roast, in a large pan, heat a drizzle of olive oil on medium-high. Add the sunflower seeds and toast, stirring frequently, 2 to 3 minutes or until golden brown. Transfer to a bowl and immediately season with S&P. In the same pan, heat 1 tbsp of butter and a drizzle of olive oil on medium-high. Add the focaccia pieces to the pan in a single layer and season with S&P. Toast, 5 to 7 minutes, stirring often, until golden brown (add more oil if necessary). Sprinkle ½ the cheese on top of the croutons; cook, 1 to 2 minutes, stirring frequently, until the cheese is melted. Transfer to a plate and reserve the pan.
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Cook the steaks
In the same pan, heat 1 tbsp of butter and a drizzle of olive oil on medium-high. Pat the steaks dry with paper towel; season with the spice blend 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 the steaks against the grain.
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Finish & serve
In a large bowl, add the lettuce, dressing, roasted beets and croutons; season with S&P and toss to combine. Divide the salad between your plates; top with the sliced steaks. Garnish with the remaining cheese and toasted sunflower seeds. Bon appétit!

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