Moroccan steak salad with sweet potato and green chermoula

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

Moroccan steak salad with sweet potato and green chermoula

Moroccan steak salad with sweet potato and green chermoula

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Diabetes-Friendly, Protein Plus

2 Servings, 640 Calories/Serving

25–40 Minutes

Pan-roasted or cooked on the grill, juicy steak joins forces with a bright, herby chermoula and quick-pickled onions in this Mediterranean main-course salad.

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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 sweet potato
  • 1 organic red onion
  • Sunbasket quick-pickle brine (apple cider vinegar - honey)
  • Steak options:
  • 2 top sirloin steaks (about 5 ounces each)
  • 2 Black Angus rib-eye steaks (about 10 ounces each)
  • 2 Black Angus New York strips (about 10 ounces each)
  • 1 bunch organic lacinato kale or other leafy greens
  • Sunbasket green chermoula (extra virgin olive oil - parsley - lime juice - cilantro - coriander - cumin - kosher salt)
Chef's Tip

For a more tender salad, massage the kale leaves with salt and vinegar, lemon juice, or another acid before tossing with the oil. This softens the leaves much the same way heat does.

Nutrition per serving

Calories 640, Total Fat 36g (46% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 340mg (15% DV), Total Carb. 49g (18% DV), Fiber 11g (39% DV), Total Sugars 15g (Incl. 4g Added Sugars, 8% DV), Protein 34g

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 cook the sweet potato

  • Scrub or peel the sweet potato. Trim the ends and cut the potato in half lengthwise, then crosswise into ¼-inch-thick half-moons.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the sweet potato, season with salt and pepper, and cook, stirring occasionally, until tender and lightly browned, 6 to 8 minutes. Transfer to a plate and season with salt and pepper. Add more oil between batches if needed. Wipe out the pan.

While the sweet potato is cooking, pickle the onion and prepare the steak. 

2

Pickle the onion

  • Peel and thinly slice enough onion to measure ½ cup [1 cup].
In a small bowl, combine the onion and quick-pickle brine. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.

3

Prep and cook the steak

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

In the same pan used for the sweet potato, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Working in batches if needed, add the steak and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare for top sirloins, 4 to 6 minutes for rib-eyes and New York strips. Transfer to a cutting board to rest for 5 minutes. Add more oil between batches if needed. Cut the steak into ½-inch-thick slices. 

While the steak is cooking and resting, prepare the salad.

4

Make the kale salad

  • Strip the kale leaves from the stems; coarsely chop the leaves.

In a large bowl, toss the kale with 1 to 2 teaspoons oil; season to taste with salt and pepper. Add the sweet potato and toss to combine.

Serve

Transfer the salad to individual bowls, top with the steak, and drizzle with the chermoula. Garnish with the pickled onion and serve.
Kids Can!
  • Measure the onion.
  • Stir the pickled onion.
  • Toss the kale salad.
  • Drizzle the chermoula.