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

Steak with roasted romanesco, purple potatoes and tomato basil salsa

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

2 Servings, 680 Calories/Serving

40 Minutes

Old-school steak and potatoes take a colorful turn in this paleo-friendly meal. Our locally grown, organic Purple Majesty potatoes are rich in antioxidants, protein, and vitamins, with a sweet, slightly nutty flavor and a creamy texture. We love the way they look—and taste when paired with the apple-green broccoli romanesco and bright Sungold tomato salsa.

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 sirloin (or flat iron) steaks
12 ounces purple potatoes
12 ounces broccoli romanesco
5 ounces Sungold cherry tomatoes
½ ounce pine nuts
1 or 2 shallots
Large bunch basil
1 tablespoon balsamic vinegar

Nutrition per serving

Instructions

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

Wash produce before use

Season the steaks; roast the vegetables

Heat the oven to 400°F. Season the steaks with salt and pepper. Cut the potatoes into eighths. Cut the romanesco into florets. On a baking sheet, drizzle the potatoes and romanesco with 2 tablespoons oil and season with salt and pepper. Roast until tender and browned, about 25 minutes. While the vegetables cook, make the salsa and cook the steak.

Make the salsa

Cut the tomatoes in half.
Chop the pine nuts.
Peel and chop the shallot.
Coarsely chop the basil.

In a bowl, combine the tomatoes, pine nuts, shallot, and basil. Add 1 tablespoon oil and the vinegar. Season with salt.

Cook the steaks

In a 12-inch cast iron grill pan or frying pan, warm 1 tablespoon oil until hot but not smoking. Cook the steaks until well seared and still pink inside, about 5 minutes on each side. Let rest for 5 minutes before serving.

Serve

Transfer the steaks to serving plates. Top with the salsa and serve the romanesco and potatoes on the side.

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