In order to bring you the best organic produce, some ingredients may differ from those depicted.
Black Angus steak salad with lemon-pepper marinated beans
Gluten-Free Friendly, Dairy-Free, Mediterranean, Carb-Conscious, No Added Sugar, Protein Plus
2 Servings, 680 Calories/Serving
This simple salad has no business being so delicious—but it just is. Inspired by fresh summer flavors and backyard picnics, we dress creamy white beans and Black Angus steaks with a punchy lemon-pepper marinade.
In your bag
- ½ cup cooked white beans
- 3 organic scallions
- 4 or 5 sprigs organic fresh flat-leaf parsley
- Sunbasket lemon-pepper marinade (lemon juice - gluten-free tamari - Dijon mustard - black pepper)
- 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)
- 1 head organic red leaf or other lettuce
- ¼ pound organic sweet mini peppers
- ¼ cup shelled edamame
Calories 680, Total Fat 46g (59% DV), Sat. Fat 14g (70% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 600mg (26% DV), Total Carb. 18g (7% DV), Fiber 6g (21% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 48g
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.
Wash produce before use
Marinate the beans
- Rinse the white beans.
- 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.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
In a medium bowl, stir together the beans, white parts of the scallions, parsley, lemon-pepper marinade, and 1 tablespoon [2 TBL] oil. Let stand, stirring occasionally, while you prepare the rest of the meal.
Prep and cook the steak
- 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 medium-rare, 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 remaining ingredients.
Prep and cook the remaining ingredients
- Trim the root end from the lettuce; tear the leaves into large pieces.
- Remove the stems and seeds from the sweet mini peppers; cut the peppers crosswise into ¼-inch-thick rings.
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. Add the sweet mini peppers and edamame, season with salt and pepper, and cook, stirring occasionally, until the peppers start to brown and the edamame are tender, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
Transfer the lettuce leaves to individual plates and arrange in a flat layer. Using a slotted spoon, remove the beans from the marinade and place the beans on the lettuce. Top with the sweet mini peppers and edamame, then arrange the steak on the salad. Spoon the remaining marinade over the salad, sprinkle with the green parts of the scallions, and serve.
- Rinse the beans.
- Strip the parsley leaves.
- Stir the beans and other ingredients.
- Tear the lettuce leaves.
- Help assemble the salad.