Black Angus rib-eyes with warm kale, cauliflower, and goat cheese salad

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

Chef's Table

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Black Angus rib-eyes with warm kale, cauliflower, and goat cheese salad

Gluten-Free Friendly, Soy-Free, Mediterranean, Carb-Conscious, No Added Sugar, Protein Plus

2 Servings, 770 Calories/Serving

25–40 Minutes

Taste the magic of this luxe steak dinner! For crazy delicious flavor, we conjure up premium Black Angus beef and warm seasonal veggies tossed with tangy goat cheese.

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.

1 head organic cauliflower
1 bunch organic lacinato kale or other greens (about ½ pound)
Steak options:
2 Black Angus rib-eyes (about 10 ounces each)
2 Black Angus New York strips (about 10 ounces each)
2 Black Angus filet mignons (about 5 ounces each)
Sunbasket porcini-herb blend (porcini powder - granulated garlic - dried thyme)
¼ pound organic grape or cherry tomatoes
4 or 5 sprigs organic fresh Thai or other basil
4 or 5 sprigs organic fresh flat-leaf parsley
1 ounce goat cheese
Sunbasket Mediterranean lemon vinaigrette (extra virgin olive oil - lemon juice - garlic - kosher salt - lemon zest - black pepper - dried oregano)

Nutrition per serving

Calories 770, Total Fat 55g (71% DV), Sat. Fat 15g (75% DV), Trans Fat 0g, Cholest. 130mg (43% DV), Sodium 480mg (21% DV), Total Carb. 16g (6% DV), Fiber 7g (25% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 59g
Contains: Milk

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

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

Wash produce before use

Prep and cook the cauliflower and kale

Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks.
Strip the kale leaves from the stems; coarsely chop the leaves.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the cauliflower, season generously with salt and pepper, and cook, stirring occasionally, until lightly browned and starting to soften, 6 to 8 minutes. Working in batches if needed, add the kale and cook, stirring occasionally, until just wilted, about 2 minutes. Transfer to a large bowl. Wipe out the pan.

While the vegetables are cooking, prepare the steaks.

Prep and cook the steaks

Pat the steaks dry with a paper towel; season generously with salt, pepper, and the porcini-herb blend.

In the same pan used for the cauliflower, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the steaks and cook, turning frequently, until well browned and your desired doneness is reached. For medium-rare, that’s 4 to 6 minutes for rib-eyes and New York strips and 8 to 12 minutes for filet mignons.

Transfer the cooked steaks to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices. While the steaks are cooking and resting, prepare the salad.

Assemble the kale and cauliflower salad

Cut the tomatoes in half.
Strip the basil and parsley leaves from the stems; coarsely chop the leaves.
In a small bowl, stir together the lemon vinaigrette base and 1 to 2 tablespoons oil; season to taste with salt and pepper.

To the bowl with the kale and cauliflower, add the tomatoes, basil, parsley, and half the Mediterranean lemon vinaigrette. Crumble in the goat cheese and toss gently to combine; season to taste with salt, pepper, and more vinaigrette as desired.

Serve

Transfer the steaks and the kale, cauliflower, and goat cheese salad to individual plates and serve.

Kids Can!

Time the cooking.
Strip the basil and parsley leaves.
Assemble the salad.

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