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

Black Angus rib-eyes with espresso-maple glazed carrots and arugula

Gluten-Free Friendly, Soy-Free, Carb-Conscious, Protein Plus

2 Servings, 780 Calories/Serving

25–40 Minutes

Espresso and maple syrup transform pan-roasted carrots into a stellar side dish for this classic steak and salad dinner.

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.

3 organic carrots
1 tablespoon espresso powder
2 tablespoons pure maple syrup
2 tablespoons unsalted butter
Steak options:
2 Black Angus rib-eyes (about 10 ounces each)
2 Black Angus New York strips (about 10 ounces each)
Sunbasket lemon vinaigrette base (lemon juice - onion - garlic - Dijon mustard - porcini powder)
3 ounces organic baby arugula or other leafy greens
3 tablespoons grated Parmesan

Nutrition per serving

Calories 780, Total Fat 48g (62% DV), Sat. Fat 19g (95% DV), Trans Fat 0g, Cholest. 160mg (53% DV), Sodium 400mg (17% DV), Total Carb. 29g (11% DV), Fiber 4g (14% DV), Total Sugars 19g (Incl. 12g Added Sugars, 24% DV), Protein 57g
Contains: Milk

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 glazed carrots

Scrub or peel the carrots and trim the ends; cut the carrots on the diagonal into ½-inch-thick slices.
Measure 1½ teaspoons [1 TBL] espresso powder for the carrots; save the remaining espresso powder for another use.

In a medium [large] frying pan, combine the carrots, maple syrup, butter, 1½ teaspoons [1 TBL] espresso powder, and ¾ cup [1½ cups] water and season with salt. Cover and bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the carrots are just tender, 5 to 7 minutes.

Uncover the pan, increase the heat to medium-high, and bring the liquid to a boil. Cook, tossing the carrots occasionally, until tender and a thick glaze forms, 6 to 8 minutes. Remove from the heat and season to taste with salt and pepper. While the carrots are cooking, 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 oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned, 4 to 6 minutes for medium-rare. Transfer the cooked steaks to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices.

While the steaks are resting, prepare the arugula.

Dress the arugula

Peel and finely chop enough shallots to measure ¼ cup [½ cup].
Juice half the lemon; save the remaining half for another use. [Juice 1 lemon; save the remaining lemon for another use.]

In a large bowl, stir together the lemon vinaigrette base and 1 tablespoon [2TBL] oil; season to taste with salt and pepper. Add the arugula and as much Parmesan as you like and toss to coat. Season to taste with salt and pepper.

Serve

Transfer the steaks, carrots, and arugula to individual plates. Sprinkle the arugula with any remaining Parmesan, if desired and serve.

Chef's Tip

To brown the steak perfectly, make sure to pat it as dry as possible and wait until the pan is nice and hot before cooking. These two steps ensure the browning known as the Maillard reaction, a chemical reaction between amino acids and natural sugars that yields a rich brown color and deep, “meaty” flavor and aroma.

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