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

Steak salad with apples, green beans, and soft-cooked eggs

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, <600 Calories, Protein Plus

2 Servings, 590 Calories/Serving

25–35 Minutes

The quest for a perfect soft-cooked egg ends here. Chef Justine’s no-fuss 5-minute method yields a white that’s set but not too firm, and a creamy yellow yolk. It makes a rich and elegant topping for this easy steak salad, and helps mellow the tartness of the bright lemon-basil vinaigrette and thinly sliced apples.

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.

2 pasture-raised organic eggs
¼ pound green beans
Two 6-ounce top sirloin steaks
1 apple
1 lemon
Fresh basil
3 ounces mixed greens
¼ cup walnuts

Nutrition per serving

Calories 590, Total Fat 38g (49% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 250mg (83% DV), Sodium 390mg (17% DV), Total Carb. 21g (8% DV), Fiber 7g (25% DV), Protein 45g
Contains: Eggs, Tree Nuts

Instructions

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

Wash produce before use

Cook the eggs

Bring a small pot of water to a boil. Fill a small bowl with ice water. Gently lower the eggs into the boiling water; cook at a boil for 5 minutes. Using a slotted spoon or tongs, immediately transfer the eggs to the ice water to cool. Return the water in the pot to a boil and season with salt.
While the eggs cook, start the green beans.

Prep and cook the green beans

Trim the stem ends from the green beans; cut the beans in half on the diagonal.

Add the beans to the boiling salted water and cook until the beans are bright green and just tender, 2 to 4 minutes. Drain.
While the beans cook, make the vinaigrette.

Cook the steak

Pat the steaks dry with a paper towel and season generously with salt and pepper.

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare. Transfer to a cutting board to rest for 5 minutes, then cut the steaks across the grain into ¼-inch-thick slices.
While the steaks cook, finish the salad.

Prep the apple and the lemon-basil vinaigrette

Cut the apple into quarters. Cut away the core, then thinly slice the fruit.
Juice the lemon.
Strip the basil leaves from the stems; finely chop the leaves.

In a small bowl, combine the lemon juice and basil with 1 tablespoon oil. Season the lemon-basil vinaigrette to taste with salt and pepper.

Finish the salad

Peel the eggs, then cut them in half.
Coarsely chop the walnuts.

In a medium bowl, toss the mixed greens with half of the lemon-basil vinaigrette.

Serve

Transfer the mixed greens to individual plates. Top with the steaks, green beans, and apple. Drizzle the remaining dressing on top, garnish with the walnuts, and serve.

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