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

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.

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

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.

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.

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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