Black Angus rib-eyes, purple sweet potatoes, and red pepper salsa

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

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Black Angus rib-eyes, purple sweet potatoes, and red pepper salsa

Paleo, Soy-Free, Dairy-Free, Gluten-Free

2 Servings, 890 Calories/Serving

25–40 Minutes

Executive Chef Justine Kelly’s take on an extra special steak night: pan-seared, perfectly marbled Black Angus rib-eyes with rosemary-roasted vegetables and her signature sauce.

In your bag

1 bag serves 2 (2 bags serve 4)

Sun Basket 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 organic purple or other sweet potatoes
6 ounces organic cremini or other button mushrooms
2 sprigs organic fresh rosemary
Steak options:
2 Black Angus rib-eyes (about 10 ounces each)
2 Black Angus New York strips (about 10 ounces each)
Sun Basket roasted red pepper salsa (roasted red peppers - almonds - extra virgin olive oil - tomato paste - balsamic vinegar - garlic - sweet smoked paprika - kosher salt)

Nutrition per serving

Calories: 890, Protein: 59g (118% DV), Fiber: 11g (44% DV), Total Fat: 43g (66% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 2.5g, Saturated Fat: 11g (55% DV), Cholesterol: 120mg (40% DV), Sodium: 610mg (25% DV), Carbohydrates: 66g (22% DV), Total Sugars: 15g, Added Sugar: 0g (0% DV).
Contains: Tree Nuts (almond)

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.

Instructions

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

Wash produce before use

Prep and roast the vegetables

Heat the oven to 400°F.

Scrub or peel the sweet potatoes; cut the potatoes in half lengthwise, then crosswise into ¼-inch-thick half-moons.
Cut the mushrooms in half lengthwise; cut any large mushrooms into quarters.
Strip the rosemary leaves from the stems and finely chop enough to measure 1 teaspoon [2 tsp]. Save any remaining rosemary for another use.

On a sheet pan, drizzle the sweet potatoes and mushrooms with 2 to 3 teaspoons oil; season generously with salt and pepper, sprinkle with the rosemary, and toss to coat. Spread in an even layer and roast, turning once halfway through, until the vegetables are tender and lightly browned, 20 to 25 minutes. When the vegetables are almost done, prepare the steaks.

Prep and cook the steaks

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

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons butter or oil (from your pantry) until hot but not smoking. Add the steaks and cook, turning once, until well browned, 2 to 3 minutes per side for medium-rare. Transfer to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices.

Serve

Transfer the steaks and roasted vegetables to individual plates. Top the steaks with the roasted red pepper salsa and serve.

Kids Can!

Scrub the sweet potatoes.
Strip the rosemary leaves.
Measure the rosemary.
Toss the vegetables with oil and seasonings.
Top the steaks with the salsa.