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

Steak salad with Satsuma oranges and fried shallots

Gluten-Free Friendly, Dairy-Free

2 Servings, 475 Calories/Serving

5–20 Minutes

Sweet Satsuma oranges brighten this satisfying salad made with juicy charred steak slices and crisp mixed greens. Crispy fried shallots add a nutty note and depth of flavor that round out the dish’s more familiar flavors.

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.

3 shallots
1 teaspoon coriander seeds
½ teaspoon whole black peppercorns
5 Satsuma oranges
1 lime
8 oz strip steak
2 cloves garlic
1 tablespoon sugar
2 tablespoons tamari soy
2 tablespoons rice vinegar
4 ounces mixed greens

Nutrition per serving

Instructions

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

Wash produce before use

Fry shallots

Heat ¾ cup olive oil in small pot on high heat. While heating, peel and thinly slice shallots. Test the oil by tossing in one shallot slice. If it starts sizzling immediately, it’s ready to go. Turn down heat to medium-low, add shallots and fry until a light golden brown, about 12-15 minutes. Then take pot off heat and let shallots sit in oil for another 5 minutes. Remove with slotted spoon and let drain. Reserve 3 tablespoons of shallot oil and set aside to cool.

Toast spices

Heat skillet or saute pan on low. Toast coriander seeds until just fragrant, about 3 minutes. After toasting, crush coriander and peppercorns with the bottom of a bowl or side of a knife until coarse.
Meanwhile:
*Smash and peel garlic.

Make marinade, prep salad

Combine crushed spices, garlic, sugar and soy in a bowl and mix well to dissolve sugar. Toss steak in marinade and coat well. Place in a Ziplock bag and top with remaining marinade. Squeeze air out of bag, seal and set aside.
While that’s marinating:
*Peel and slice 3 oranges across segments to form rings.
*Juice remaining oranges and lime in a bowl and stir in rice vinegar to form dressing. Whisk in cooled shallot oil and season with salt and pepper.

Sear steak, serve

Reheat skillet on medium-high heat. Add 1 tablespoon oil. Remove steak from bag and place in pan. Sear until brown on both sides, 3 to 4 minutes per side. Remove steak from heat and let rest for 5 minutes. Thinly slice against the grain. Toss greens together with steak slices, orange slices and dressing, and garnish with fried shallots. Serve on plates.

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