HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGremolata Strip Steak
Gremolata Strip Steak

Gremolata Strip Steak

with Cauliflower Mash and Warm Heirloom Tomatoes

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Think of gremolata as pesto’s more rustic cousin. It features some of the same ingredients—herbs, almonds, and a good glug of olive oil—but it’s chopped by hand for a coarser texture and given a squeeze of lemon for additional tang. When drizzled onto strip steak, it provides a vivid contrast to the richness of the meat. Plus, it melds effortlessly into the creamy cauliflower mash and heirloom tomatoes on the side.

Allergens:Tree NutsMilk

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

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

10 ounce

Cauliflower Florets

¼ ounce


2 clove


10 ounce

Heirloom Grape Tomatoes

1 unit


1 ounce


(ContainsTree Nuts)

10 ounce

New York Strip Steak

4 tablespoon

Sour Cream


Not included in your delivery

8 teaspoon

Olive Oil

1 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3556 kJ
Calories850 kcal
Fat58 g
Saturated Fat19 g
Carbohydrate51 g
Sugar11 g
Dietary Fiber13 g
Protein39 g
Cholesterol130 mg
Sodium230 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.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Small Bowl
Paper Towel
Potato Masher
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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, 3-6 minutes per side. Remove from pan and let rest 5 minutes, then thinly slice against the grain.


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. Garnish with parsley leaves.