Past Recipes
Seared Steak

Seared Steak with Israeli Salad, Cauliflower, and Tahini Butter

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Recipe Details


Looking to switch up Dad’s requisite steak dinner this Father’s Day? Chef Shanna has the answer. She combines two of her desert-island ingredients—butter and tahini—to melt over seared steaks. They're paired with a classic Israeli salad made heartier with the addition of roasted cauliflower.


  • < 600 Calories
  • Low Carb Diet
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 550
  • Protein 37g
  • Total Carb 16g
  • Total Fat 40g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • unsalted butter
    2 packets
    unsalted butter
  • lemon
  • cauliflower florets
    6 ounces
    cauliflower florets
  • steaks
  • tahini
    1 tablespoon
  • za'atar spice mix
    1 teaspoon
    za'atar spice mix
  • tomato
  • Persian cucumbers
    Persian cucumbers
  • mint
    1/8 ounce
  • roasted sunflower seeds
    2 tablespoons
    roasted sunflower seeds

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Unwrap butter, place in a small bowl, and set aside to soften at room temperature. Rinse all produce. If you have a zester and want to infuse your butter with even more flavor, zest up to ½ of lemon, then halve. Cut cauliflower into ½-inch florets, if needed.

  2. Roast cauliflower

    Roast cauliflower

    Line a baking sheet with foil, add cauliflower, and toss with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until lightly browned and tender, 15-18 minutes.

  3. Sear steaks

    Sear steaks

    While cauliflower roasts, pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks to pan and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to a plate and set aside to rest.

  4. Make tahini butter and dressing

    Make tahini butter and dressing

    While steaks sear, to bowl with softened butter, add half of tahini (use remainder for another recipe), lemon zest (if using), 2 teaspoons lemon juice, ¼ teaspoon salt, and pepper as desired. Mash with a fork until almost smooth. Set aside for Step 6. In a large bowl, whisk together za'atar, 1½ tablespoons olive oil, ¼ teaspoon salt, and pepper as desired to combine. Use remaining lemon to brighten a glass of water.

  5. Finish Israeli salad

    Finish Israeli salad

    Roughly chop tomato. Halve cucumbers lengthwise, then thinly slice crosswise on a diagonal. Roughly chop mint leaves, discarding stems. Add sunflower seeds, tomato, cucumbers, mint, and roasted cauliflower to bowl with za'atar dressing and toss to combine.

  6. Plate seared steak

    Plate seared steak

    Once rested, cut steaks against the grain into ¼-inch slices. Divide Israeli salad between serving plates. Add sliced steak and top with tahini butter. Dig in!

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