Grilled sirloins with sautéed peppers and arugula pesto

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Grilled sirloins with sautéed peppers and arugula pesto

Grilled sirloins with sautéed peppers and arugula pesto

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, <600 Calories, Protein Plus

2 Servings, 600 Calories/Serving

35 Minutes

For a summery side for steak, Chef Justine created this riff on piperade, Basque-style braised bell peppers—simmered in a garlicky mix of olive oil and water, sweetened with the Japanese cooking wine, mirin. For a strictly paleo version, omit the mirin.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Two 6-ounce sirloin steaks
  • 1 teaspoon Oaktown Spice Shop harissa powder
  • ¾ pound red bell peppers
  • 1 to 2 garlic cloves
  • Fresh thyme
  • 2 tablespoons mirin (optional)
  • Arugula pesto (baby arugula - walnuts - fresh garlic - olive oil - salt)

Nutrition per serving

Calories 600, Total Fat 41g (53% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 410mg (18% DV), Total Carb. 17g (6% DV), Fiber 4g (14% DV), Protein 38g
Contains: Tree Nuts

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Season the steaks; prep the bell peppers and garlic

  • Pat the steaks dry with a paper towel. Season with the harissa powder, salt, and black pepper.
  • Remove the ribs and seeds from the bell peppers; cut the peppers into 1-inch strips.
  • Coarsely chop the garlic. With the side of a knife, crush to a coarse paste.
  • Strip the thyme leaves from the stems; chop the leaves.

2

Cook the peppers

In a pot over high heat, combine ¼ cup oil with the smashed garlic, thyme, mirin (if using), and 1½ cups water. Add the peppers and season with salt. Bring to a boil, reduce to a simmer, and cook until the peppers are tender, 15 to 20 minutes. After they have cooked for 10 minutes, start the steaks.

3

Cook the steaks

In a grill pan or frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steaks and cook until well browned, 3 to 5 minutes per side for medium-rare, depending on thickness. Transfer the steaks to a plate to rest for 5 minutes before serving.

Serve

Spread the arugula pesto onto individual plates and top with the steaks. With a slotted spoon, transfer the peppers from the braising liquid to the plates and serve.
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