Due to the COVID-19 outbreak we are no longer accepting or fulfilling NATIONAL orders for the time being.

If you are looking for New York City Grocery Delivery please click here.


Join our mailing list to receive 10% off your first order!


Kitchen Notebook

August 16, 2019

Seared Steak with Fairytale Eggplant and Kohlrabi Slaw

30 Mins


  • 12 oz Sirloin Steak
  • 1 Kohlrabi
  • 1 Red Bell Pepper
  • 1 lb Fairytale Eggplant
  • 3 Tbsp Olive Oil
  • 3 Tbsp Apple Cider Vinegar
  • 2 Tbsp Whole Grain Mustard
  • 3/4 tsp Coconut Sugar
  • Sea Salt and Freshly Ground Black Pepper

Preheat oven to 400 degrees.

Peel the Kohlrabi until you have removed the fibrous outer layer; then coarsely shred it, using a box grater. Remove core from pepper and slice into paper thin strips. 

In a large bowl, whisk 2 tablespoons olive oil, vinegar, mustard, coconut sugar, 1 1/2 teaspoons sea salt and 3/4 teaspoon pepper. Add kohlrabi and pepper and toss well. Cover and refrigerate.

Toss eggplant in 1 tablespoon olive and salt so it is well coated. Spread on a baking sheet and roast for 20 minutes, until soft. 

Place steak on a plate and season generously with salt. Let it sit on counter to come to room temperature. 

Coat a skillet with a bit of cooking oil and put over high heat. Add steak and cook for 3-5 minutes per side until cooked to your desired level of doneness. Set steak on a cutting board to rest; then slice it against the grain into ¼-inch slices. Serve steak with roasted eggplant and kohlrabi slaw.

30 Mins Dinner Meat Paleo Recipe Summer

Leave a comment

Comments will be approved before showing up.


30 Mins Dinner Meat Paleo Recipe Summer

More Recipes You Will Love