Black Angus steaks with chermoula, mushrooms, and hummus

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

Chef's Table

Delight in our limited-edition Chef's Table recipes, designed with extra-luxe ingredients and innovative flavor combinations. It's a meal worth getting dressed up for - even at home.

Black Angus steaks with chermoula, mushrooms, and hummus

Gluten-Free Friendly, Dairy-Free, Soy-Free, Carb-Conscious, No Added Sugar, Protein Plus

2 Servings, 920 Calories/Serving

15 Minutes

This steak dinner features an all-star cast of ingredients, from earthy mushrooms and juicy tomatoes to peppery arugula and herby chermoula.

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.

1 organic red onion
3½ ounces organic mushrooms
¼ pound organic grape or cherry tomatoes
Steak options:
2 Black Angus New York strips (about 10 ounces each)
2 Black Angus rib-eyes (about 10 ounces each)
2 Black Angus filet mignons (about 5 ounces each)
1 organic lemon
3 ounces organic baby arugula or other leafy greens
Sunbasket hummus (chickpeas - water - extra virgin olive oil - tahini - lemon juice - kosher salt - garlic - cumin - coriander)
Sunbasket chermoula (extra virgin olive oil - parsley - lime juice - cilantro - coriander - cumin - kosher salt)

Nutrition per serving

Calories 920, Total Fat 71g (91% DV), Sat. Fat 17g (85% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 570mg (25% DV), Total Carb. 27g (10% DV), Fiber 8g (29% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 47g
Contains: Sesame (sesame)

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

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

Wash produce before use

Prep and cook the vegetables

Peel and thinly slice enough onion to measure ¼ cup [½ cup].
Trim the stem ends from the mushrooms; thinly slice the mushrooms.

In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion and mushrooms, season with salt and pepper, and cook, stirring occasionally, until starting to soften and caramelize, 3 to 4 minutes. Add the tomatoes and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper. While the vegetables are cooking, start preparing 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 oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned and your desired doneness is reached. For medium-rare, that’s 4 to 6 minutes for New York strips and rib-eyes and 8 to 12 minutes for filet mignons.

Transfer the cooked steaks to a plate to rest for 5 minutes. While the steaks are resting, prepare the salad.

Make the arugula salad

Juice the lemon. [Juice 1 lemon; save the remaining lemon for another use.]

In a medium bowl, toss together the arugula, 1 tablespoon [2 TBL] lemon juice, and 2 to 4 teaspoons oil; season to taste with salt and pepper.

Serve

Transfer the steaks and arugula salad to individual plates. Divide the hummus between the plates, make a well in the center, and spoon in the vegetables. Drizzle the steaks with as much chermoula as you like and serve any remaining chermoula on the side.

Kids Can!

Measure the onion.
Time the cooking.
Juice the lemon.
Assemble the salad.
Divide the hummus between plates.

View full recipe details