In order to bring you the best organic produce, some ingredients may differ from those depicted.
Print instructions
Pan-seared steaks with chimichurri and citrus-walnut salad Also available with top sirloin, rib-eyes, or filet mignon
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Diabetes-Friendly, Carb-Conscious, Protein Plus
2 Servings, 670 Calories/Serving
15 Minutes
Sweet-tart citrus and crunchy green lettuce make a tongue-tingling winter salad, served with seared steak for an easy one-pan paleo meal.
In your bag
- 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)
- 1 head green leaf or other lettuces
- 2 organic mandarins or other citrus
- 3 tablespoons walnuts
- Sunbasket cinnamon vinaigrette base (maple syrup - sherry vinegar - coriander - cinnamon)
- Sunbasket chimichurri (extra virgin olive oil - parsley - red wine vinegar - cilantro - fresh garlic - cumin - kosher salt)
Nutrition per serving
Calories 670, Total Fat 48g (62% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 280mg (12% DV), Total Carb. 32g (12% DV), Fiber 6g (21% DV), Total Sugars 20g (Incl. 6g Added Sugars, 12% DV), Protein 32g
Contains:
Tree Nuts (walnut)
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
Wash produce before use
1
Cook the steak
- Pat the steak 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. 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, 7 to 9 minutes for rib-eyes, and 8 to 12 minutes for filet mignons. 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 cooks and rests, prepare the salad.
2
Make the salad
- Trim the root end from the lettuce; coarsely chop the leaves.
- Using your hands or a sharp knife, peel the mandarins; cut the mandarins in half lengthwise, then crosswise into ½-inch-thick half-moons. Discard any seeds.
- Coarsely chop the walnuts for garnish.
In a small bowl, stir together the cinnamon vinaigrette base and 2 tablespoons [¼ cup] oil. Season to taste with salt and pepper.
In a large bowl, toss together the lettuce, mandarins, and as much vinaigrette as you like (set aside any remaining vinaigrette for serving). Season to taste with salt and pepper.
Serve
Kids Can!
- Peel the mandarins by hand.
- Stir the vinaigrette.
- Assemble the salad.
- Top the steak with chimichurri.
- Garnish the salad with walnuts.