Black Angus steaks with Brussels sprouts and spicy mustard vinaigrette

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

Black Angus steaks with Brussels sprouts and spicy mustard vinaigrette

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Black Angus steaks with Brussels sprouts and spicy mustard vinaigrette

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

2 Servings, 790 Calories/Serving

20 Minutes

Don’t think twice, it’s alright to cook the Brussels sprouts and radishes in the same pan used for the steaks. The veggies sweep up the crispy bits left behind by the meat and soak up all the delicious flavor. 

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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.
  • 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)
  • 3 organic scallions
  • ½ pound organic Brussels sprouts
  • 1 or 2 organic radishes (about 2 ounces total)
  • 1 or 2 cloves organic peeled fresh garlic
  • 7 ounces organic green or other cabbage
  • Sunbasket honey-mustard vinaigrette base (apple cider vinegar - honey - Dijon mustard)
  • Sunbasket chipotle sauce (tomato paste - Dijon mustard - chipotle chiles in gluten-free adobo - maple syrup - apple cider vinegar - kosher salt - cinnamon)
Ingredient IQ

There’s a lot to love about radishes. They offer great color (red, pink, white, purple, or black, depending on the variety), peppery bite, and cool crunch. They’re also full of nutrients believed to help keep colds, flu, and even cancer away. Likely once wild in Asia, this beneficial root vegetable has since been embraced by cultures the world over. 

Nutrition per serving

Calories 790, Total Fat 52g (67% DV), Sat. Fat 16g (80% DV), Trans Fat 0g, Cholest. 140mg (47% DV), Sodium 380mg (17% DV), Total Carb. 27g (10% DV), Fiber 8g (29% DV), Total Sugars 13g (Incl. 5g Added Sugars, 10% DV), Protein 55g

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

While the steaks are cooking and resting, prepare the vegetables.

2

Prep the vegetables

  • Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish. 
  • Trim the ends from the Brussels sprouts. Cut the sprouts in half lengthwise; cut any large sprouts into quarters.
  • Cut the radishes in half, then cut the halves into ¼-inch-thick wedges. 
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Cut away any core from the cabbage; coarsely chop the cabbage.

3

Cook the vegetables

In the same pan used for the steaks, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Stir in the white parts of the scallions and cook until starting to soften, 1 to 2 minutes. Add the Brussels sprouts and radishes, season with salt and pepper, and cook, turning once, until lightly browned, 2 to 4 minutes. 

Add the cabbage and garlic and cook, stirring occasionally, until the cabbage starts to wilt and the Brussels sprouts and radishes are just tender, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper. 

While the vegetables are cooking, prepare the spicy mustard vinaigrette.

4

Make the spicy mustard vinaigrette

In a small bowl, combine the honey-mustard vinaigrette base and chipotle sauce. Using a fork or whisk, slowly mix in 1 tablespoon [2 TBL] oil until thick and emulsified. Season to taste with salt and pepper. 

Serve

Transfer the vegetables to individual plates and top with the steaks. Spoon the spicy mustard vinaigrette over the steaks and garnish with the green parts of the scallions. 

Kids Can!
  • Time the steaks.
  • Press the garlic (if you have a press). 
  • Measure the garlic.
  • Garnish with the scallions.