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

Seared steaks with tahini–green goddess chopped salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus, Keto-Friendly

2 Servings, 390 Calories/Serving

15 Minutes

Sink your teeth into juicy steaks seasoned with a tasty blend of onion, garlic, and paprika. A refreshing chopped salad tossed in our dreamy tahini–green goddess dressing is the perfect pairing.

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.

Steak options:
2 top sirloin steaks (about 5 ounces each)
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 onion-garlic-paprika blend (onion powder - granulated garlic - sweet smoked paprika)
1 wedge organic green or other cabbage (about 7 ounces)
¼ pound organic shredded carrots
1 or 2 organic radishes (about 2 ounces total)
4 or 5 sprigs organic fresh cilantro
Sunbasket tahini–green dressing (tahini - scallions - lemon juice - apple cider vinegar - parsley - garlic - kosher salt - dried dill)
3 tablespoons dry-roasted pumpkin seeds

Nutrition per serving

Calories 390, Total Fat 21g (27% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 340mg (15% DV), Total Carb. 20g (7% DV), Fiber 7g (25% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 35g
Contains: Sesame (sesame)

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

Prepare the steaks

Pat the steaks dry with a paper towel; season generously with salt, pepper, and the onion-garlic-paprika blend.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks.

Top sirloins: Cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare.

Rib-eyes and New York strips: Cook, turning once, until well browned, 2 to 3 minutes per side for medium-rare.

Filet mignons: Cook, turning frequently, until well browned, 8 to 12 minutes for medium-rare.

Transfer the cooked steaks to a plate to rest for 5 minutes.

While the steaks are cooking and resting, prepare the salad.

Make the tahini–green goddess chopped salad

Cut away any core from the cabbage; coarsely chop the cabbage.
Coarsely chop the carrots.
Finely chop the radishes.
Coarsely chop the cilantro; set aside half for garnish.

In a large bowl, toss together the cabbage, carrots, radishes, half the cilantro, and half the tahini–green goddess dressing. Season to taste with salt, pepper, and as much of the remaining dressing as you like.

Serve

Transfer the steaks and tahini–green goddess chopped salad to individual plates and sprinkle the salad with the pumpkin seeds. Garnish the dish with the remaining cilantro and serve any remaining dressing on the side.

Kids Can!

Time the steaks.
Divide the cilantro.
Assemble the salad.
Sprinkle the salad with the pumpkin seeds.
Garnish with the cilantro.

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