Spicy chipotle-rubbed steaks with vegetable skewers and “creamy” slaw

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

2 Servings, 390 Calories/Serving

25–40 Minutes

Enjoy these summer-inspired steaks anytime of the year, whether you have a grill or not. We season them with chipotle for a smoky kick, and serve them with skewered veggies with a side of slaw.

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 organic Black Angus New York strips (about 10 ounces each)
2 organic Black Angus filet mignons (about 5 ounces each)
2 teaspoons chipotle chile powder
1 organic zucchini or other summer squash
¼ pound organic cremini or other button mushrooms
¼ pound organic grape or cherry tomatoes
Wooden skewers
1 wedge organic green or other cabbage (about 7 ounces)
Sunbasket “creamy” mustard vinaigrette (whole grain mustard - onion - extra virgin olive oil - Dijon mustard - apple cider vinegar - kosher salt)

Nutrition per serving

Calories 390, Total Fat 23g (29% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 460mg (20% DV), Total Carb. 15g (5% DV), Fiber 6g (21% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 32g

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 steaks

Pat the steaks dry with a paper towel; season generously with salt and as much chipotle chile powder as you like.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil 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 New York strips, 6 to 8 minutes for top sirloins, 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 vegetable skewers.

Prep the vegetables; assemble the skewers

Cut the zucchini in half lengthwise, then crosswise into ½-inch-thick half-moons.
Cut the mushrooms in half lengthwise.

In a medium bowl, combine the zucchini, mushrooms, tomatoes, and 1 tablespoon [2 TBL] oil. Season with salt and pepper and toss to coat. Thread the vegetables onto the wooden skewers, keeping each type of vegetable on separate skewers or alternating the ingredients if desired.

Cook the skewers

Warm the same pan used for the steaks over medium-high heat until hot but not smoking. Working in batches if needed, add the vegetable skewers and cook, turning occasionally, until the vegetables have some golden marks and are tender throughout, 8 to 10 minutes. Transfer to a plate and season with salt and pepper.

While the skewers are cooking, prepare the slaw.

Make the slaw

Cut away any core from the cabbage; thinly slice the cabbage.

In a large bowl, toss together the cabbage and half the “creamy” mustard vinaigrette. Season to taste with salt, pepper, and more vinaigrette if desired.

Serve

Transfer the steaks, vegetable skewers, and slaw to individual plates and serve.

Kids Can!

Toss the vegetables with oil, salt, and pepper.
Thread the vegetables onto skewers.
Assemble the slaw.

View full recipe details