Grass-Fed Rib Steak Greek Platter
with Gyro-Spiced Fries & Heirloom Tomato Salad
Cooking time
30 minutes
Servings
2/4
Calories
1160 /serving
It’s time to revisit the Greek classics. An expertly cooked bone-in steak, dusted with savoury seasonings. A classic village salad stepped up with fresh oregano and heirloom tomatoes amidst the feta and olives. Herbed, spiced, oven-roasted fries are there to drag through a swoop of tzatziki.
We will send you:
- 625g Grass-fed AAA bone-in beef rib steak (Canadian-raised)
- 1 Lemon
- 3 Cucumbers
- 1 Shallot (or onion)
- 450g Potatoes
- 6g Oregano
- 225g Heirloom tomatoes
- 30g Olives
- 90g Feta
- 90g Garlic-cucumber yogurt (tzatziki)
- 7g Paprika & Oregano spices (garlic, paprika, beef bouillon powder, salt, onion, oregano, yeast extract, black pepper, sunflower oil, thyme, parsley, cinnamon, nutmeg)
Contains: Milk • Sulphites • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Olive oil
Total Fat
67 g
Saturated Fat
26 g
Sodium
1310 mg
Total Carb
67 g
Sugars
14 g
Protein
79 g
Fibre
9 g
Preparation
Roast the fries
- Preheat the oven to 450°F.
- Cut the potatoes into fries.
- Pick the oregano leaves off the stems; finely chop the leaves.
- On a lined sheet pan, toss the potatoes with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping and adding ½ the oregano halfway, 25 to 30 min., until lightly browned and tender.
- Crumble ½ the cheese over top.
Mise en place
- Meanwhile, medium-dice the tomatoes.
- Halve the lemon; juice ½ and quarter the remaining ½.
- Halve, peel and thinly slice the shallot. Place in a bowl of ice water and let sit for at least 5 min.
- Halve the cucumbers lengthwise; cut crosswise into ½ inch pieces.
- Roughly chop the olives.
Cook the steak
- Pat the steak dry; season with the remaining spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the steak* and cook, 3 to 5 min. per side, until cooked as desired.
- Transfer to a cutting board and let rest before slicing.
Make the salad
- Meanwhile, in a medium bowl, combine the tomatoes, cucumbers, olives, shallot (start with ½), lemon juice, remaining oregano and cheese, a drizzle of olive oil and S&P.
Plate your dish
- Spread the tzatziki out in a circular motion along the side of your plates.
- Top with the steak, fries and salad.
- Garnish with the lemon wedges. Bon appétit!
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*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
