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Fresh pre-cut ingredients

Thanksgiving Spiced Steaks

with Cranberry Gravy & Potato Mash

Cooking time

25 minutes




780 /serving

We're always thankful for juicy steak. Which is why we’re offering this twist on a holiday-themed dish that features everything we love about the harvest-time celebration—but makes top sirloin steaks the centrepiece at the table. Tradition rules for the sides though: soft-buttery potato mash, gently roasted carrots, and Brussels sprouts sweetened with maple syrup. A homemade quick-style cranberry gravy ties together this classy holiday spread that we’re guessing you’ll want to gobble right up!

We will send you:

  • 300g Top sirloin beef steaks
  • 450g Potatoes
  • 150g Quartered carrots
  • 100g Shaved Brussels sprouts
  • 10g All-purpose flour
  • 30g Vegetable demi-glace
  • 15ml Maple syrup
  • 15ml Cranberry sauce
  • 12g Sweet Onion & Thyme spice blend (onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, cayenne pepper, sunflower oil, bay leaf)

Contains: Milk, Mustard, Wheat

You will need:

Medium pot
Medium pan
Sheet pan
3 or 6 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
38 g
Saturated Fat
17 g
830 mg
Total Carb
69 g
16 g
41 g
9 g
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Roast the carrots
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. On a lined sheet pan, toss the carrots with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 9 to 11 minutes.
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Make the potato mash
While the carrots roast, medium-dice the potatoes. Add the potatoes to the boiling water and cook, 14 to 16 minutes, until very tender when pierced with a fork. Reserving ½ cup cooking water (double for 4 portions), drain the potatoes and return to the pot. Off the heat, add 2 tbsp butter (double for 4 portions). Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P to taste. Set aside in a warm spot.
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Cook the steaks
While the potatoes cook, in a medium pan, heat a drizzle of oil on medium-high. Pat the steaks dry with paper towel; season with the remaining 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, leaving any browned bits (or fond) in the pan. Reserve the pan. Let rest for at least 5 minutes before slicing the steaks against the grain.
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Roast the Brussels sprouts
In a medium bowl, toss the shaved Brussels sprouts with a drizzle of oil and ½ the maple syrup; season with S&P. Remove the sheet pan from the oven and add the Brussels sprouts. Stir to combine with the carrots and arrange in a single, even layer. Return the sheet pan to the oven and roast, 6 to 7 minutes, until the carrots and Brussels sprouts are browned and tender when pierced with a fork.
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Make the cranberry gravy
In the reserved pan of fond, melt 1 tbsp butter (double for 4 portions) on medium. Add the flour, whisking constantly, until a paste forms. Slowly add the demi-glace, ½ the cranberry sauce, the remaining maple syrup and 1 cup water (double for 4 portions), whisking constantly. Bring to a simmer and cook, scraping up any fond from the bottom of the pan, 2 to 3 minutes, until the gravy has thickened. If the gravy is too thick, add water, 1 tbsp at a time, until you achieve your desired consistency. Season with S&P and add the remaining cranberry sauce to taste.
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Plate your dish
Divide the mashed potatoes and roasted vegetables between your plates. Top the mashed potatoes with the steaks. Spoon as much of the cranberry gravy over the steaks as you’d like. Bon appétit!

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