Steaks and romesco with baby broccoli, summer squash, and almonds

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Steaks and romesco with baby broccoli, summer squash, and almonds

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 460 Calories/Serving

15–20 Minutes

Dinner’s going to be so good, and so easy. We’ve made the romesco sauce for you. Just cook the steaks and vegetables, then savor a night turned delicious.

Ingredients

In your bag:
Steak options:
Top sirloin steaks
Organic filet mignons
Organic New York strips
Organic rib-eyes
Organic baby broccoli
Organic yellow squash or zucchini
Almonds
Organic lemon
Sunbasket romesco (roasted red peppers - almonds - EVOO - sherry vinegar - garlic - sweet smoked paprika - kosher salt)

Nutrition per serving

Calories 460, Total Fat 27g (35% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 420mg (18% DV), Total Carb. 15g (5% DV), Fiber 6g (21% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 39g
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, Sesame.

Instructions

Wash produce before use

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 oil until hot but not smoking. Add the steaks.

For top sirloins:
Cook, turning over frequently, until well browned, 6 to 8 minutes for medium-rare.

For filet mignons:
Cook, turning over frequently, until well browned, 8 to 12 minutes for medium-rare.

For New York strips and rib-eyes:
Cook, turning over once, until well browned, 2 to 3 minutes per side for medium-rare.

Transfer the cooked steaks to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices. Do not clean the pan.

While the steaks rest, prepare the vegetables.

Cook the vegetables

Trim the root ends from the baby broccoli.

In the same pan, if dry, add 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the baby broccoli and cook, stirring occasionally, until starting to soften, about 2 minutes. Add the squash and almonds and cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, until the squash is crisp-tender, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Cut the lemon into wedges.

Spread the romesco on individual plates and top with the steaks. Serve the broccoli-squash mixture and lemon wedges on the side.

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