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Gremolata Skirt Steak

Gremolata Skirt Steak

with Cauliflower Mash and Warm Heirloom Tomatoes

You can think of gremolata as pesto’s more rustic cousin. It features several of the same ingredients—herbs, almonds, and a good glug of olive oil—but it’s chopped by hand to give it a coarser texture and mixed with a squeeze of lemon for additional tanginess. When drizzled onto skirt steak, it provides a vibrant contrast to the richness of the meat. Plus, it melds seamlessly into the creamy cauliflower mash and heirloom tomatoes that accompany this dish.

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time


serving amount

12 ounce

Yukon Gold Potatoes

10 ounce

Cauliflower Florets

¼ ounce


2 clove


10 ounce

Heirloom Grape Tomatoes

1 unit


1 ounce


(Contains Tree Nuts)

12 ounce

Skirt Steak

4 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

8 teaspoon

Olive Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3682 kJ
Calories880 kcal
Fat59 g
Saturated Fat19 g
Carbohydrate50 g
Sugar11 g
Dietary Fiber13 g
Protein46 g
Cholesterol145 mg
Sodium210 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Large Pan
Small Bowl


Cook Potatoes and Cauliflower

Wash and dry all produce. Peel potatoes, then cut into ¾-inch cubes. Place in a large pot along with cauliflower and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, 12-15 minutes. Drain and return to pot.

Prep and Toast Nuts

Meanwhile, finely chop half the parsley; pick leaves from other half and reserve. Mince garlic. Halve tomatoes. Halve lemon. Heat a large pan over medium heat. Add almonds and toast, tossing frequently, until a deep gold, 4-5 minutes. Remove from pan. Finely chop once cool, leaving a few larger pieces.

Make Gremolata

In a small bowl, mix chopped parsley, almonds, a pinch of garlic, a squeeze of lemon, and 2 TBSP olive oil. Season with salt, pepper, and more lemon juice, to taste. TIP: Mixture should have a pesto-like consistency. Add another drizzle of olive oil, if needed, to loosen.

Soften Tomatoes

Heat a drizzle of olive oil in pan used for nuts over medium-high heat. Add tomatoes and remaining garlic. Cook, tossing, until tomatoes soften, 2-3 minutes. Season with salt and pepper. Remove from pan and cover to keep warm.

Cook Steak

Heat a drizzle of olive oil in same pan over medium-high heat. Pat steak dry with a paper towel. Season all over with salt and pepper. Cook to desired doneness, 2-4 minutes per side. Remove from pan and let rest 5 minutes, then slice against the grain.

Finish and Serve

Add sour cream, 1 TBSP butter, and ¼ cup water to cauliflower and potatoes in pot. Place over low heat. Mash with a potato masher or fork until smooth. Season with salt and pepper. Divide mash and steak between plates. Top with tomatoes. Spoon gremolata over steak. Garnish with parsley leaves.

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