Seared steaks with lemon-almond relish, baby broccoli, and romesco

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

Seared steaks with lemon-almond relish, baby broccoli, and romesco

Seared steaks with lemon-almond relish, baby broccoli, and romesco

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 590 Calories/Serving

30–45 Minutes

Almost too pretty to eat, this dish boasts colorful green baby broccoli, bright summer squash, and bold red romesco to accompany a perfectly seared steak.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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 bunch organic baby broccoli
  • 1 or 2 organic yellow or other summer squash (about 6 ounces total)
  • 1 organic lemon
  • Steak options:
  • 2 top sirloin steaks (about 5 ounces each)
  • 2 Black Angus rib-eyes (about 10 ounces each)
  • 2 Black Angus filet mignons (about 5 ounces each)
  • 3 tablespoons roasted almonds
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Sunbasket romesco (roasted red peppers - almonds - extra virgin olive oil - sherry vinegar - garlic - sweet smoked paprika - kosher salt)
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.

Ingredient IQ

Originally from the northern Spanish region of Catalonia, romesco is a red pepper sauce traditionally thickened with ground nuts and stale bread. It’s often flavored with paprika, garlic, and vinegar, but the variations are endless. A perfect accompaniment for roasted fish and grilled meats, it’s also delicious as a spread on crostini or as a dip for raw vegetables.

Nutrition per serving

Calories 590, Total Fat 42g (54% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 340mg (15% DV), Total Carb. 23g (8% DV), Fiber 9g (32% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 37g
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

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

Wash produce before use

1

Prep and roast the vegetables and lemon

Heat the oven to 400°F.

  • Trim the root ends from the baby broccoli.
  • Cut the squash in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Cut the lemon crosswise into ¼-inch-thick slices.

On one end of a sheet pan [on 1 sheet pan], toss the broccoli and squash with 2 to 3 teaspoons oil; season with salt and pepper and spread in an even layer. On the other end of the sheet pan [on a 2nd sheet pan], toss the lemon slices with 2 to 3 teaspoons oil; season with salt and pepper and spread in an even layer. Roast, stirring halfway through, until the vegetables are tender and lightly browned and the lemon starts to caramelize, 12 to 15 minutes. Transfer the lemon slices to a cutting board to cool slightly.

While the vegetables and lemon roast, prepare the steaks.

2

Prep and cook the steaks

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

Top sirloins and filet mignons:

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, 6 to 8 minutes for medium-rare for top sirloins and 8 to 12 minutes for filet mignons. 

Rib-eyes:

In a large frying pan over high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning once, until well browned, 1 to 2 minutes per side for medium-rare. 

Transfer the 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 lemon-almond relish.

3

Make the lemon-almond relish

  • Cut the roasted lemon slices into quarters, then cut each piece in half again.
  • Coarsely chop the almonds.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.

In a medium bowl, stir together the lemon, almonds, and parsley. Season to taste with salt, pepper, and a pinch of sugar (from your pantry). 

Serve

Spread the romesco on individual plates and top with the steaks. Garnish the steaks with the lemon-almond relish. Serve the broccoli and squash on the side.
Kids Can!
  • Season the vegetables and lemon for roasting.
  • Strip the parsley leaves.
  • Stir the lemon-almond relish.
  • Spread the romesco on the plates.
  • Garnish the steaks.