In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Black Angus steaks with garlic butter, asparagus, and fresh mozzarella
Gluten-Free Friendly, Soy-Free, Carb-Conscious, No Added Sugar, Protein Plus
2 Servings, 850 Calories/Serving
20 Minutes
Fire up juicy Black Angus beef with fresh asparagus and tomatoes for sun-kissed deliciousness. Drizzle everything with melted garlic butter, grab some hoppy IPA, and get this patio party started.
In your bag
- 6 ounces organic grape or cherry tomatoes
- 10 ounces organic asparagus
- Steak options:
- 2 Black Angus rib-eyes (about 10 ounces each)
- 2 Black Angus New York strips (about 10 ounces each)
- 2 Black Angus filet mignons (about 5 ounces each)
- 1 organic lime
- ¼ pound fresh mozzarella
- 2 tablespoons balsamic vinegar
- 1 ounce garlic-Parmesan butter
Nutrition per serving
Calories 850, Total Fat 58g (74% DV), Sat. Fat 21g (105% DV), Trans Fat 0g, Cholest. 170mg (57% DV), Sodium 380mg (17% DV), Total Carb. 18g (7% DV), Fiber 5g (18% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 65g
Contains:
Milk
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
Sear the tomatoes
In a large frying pan over high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the tomatoes, season with salt and pepper, and cook, stirring occasionally, until lightly browned or blistered, 2 to 4 minutes. Transfer to a plate. Wipe out the pan.
2
Prep and cook the asparagus
- Snap off the woody ends from the asparagus; cut the asparagus crosswise into 1-inch pieces if desired.
In the same pan used for the tomatoes, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the asparagus, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper.
While the asparagus is cooking, start preparing the steaks.
3
Prep and cook the steaks
- Pat the steaks dry with a paper towel; season generously with salt and pepper.
In another 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 rib-eyes and New York strips 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 and the vinaigrette.
4
Prep the remaining ingredients; make the vinaigrette
- Zest and juice the lime, keeping the zest and juice separate.
- Tear the mozzarella into bite-size pieces; set aside for serving.
In a small bowl, stir together the lime zest, 1 tablespoon [2 TBL] lime juice, 1 tablespoon [2 TBL] oil, and the balsamic vinegar. Season to taste with salt and pepper.
5
Make the garlic butter
In the same pan used for the steaks, add the garlic-Parmesan butter and cook over low heat, scraping up any browned bits from the bottom of the pan, until the butter melts and is fragrant, about 1 minute. Remove from the heat and season to taste with salt and pepper.
Serve
Transfer the steaks and asparagus to individual plates. Top the asparagus with the tomatoes and mozzarella and drizzle with the vinaigrette. Serve the garlic-Parmesan butter on the side as a dipping sauce, or drizzle it over the steaks.
Kids Can!
- Snap off the ends from the asparagus.
- Juice the lime.
- Tear the mozzarella.
- Make the vinaigrette.
- Drizzle the vegetables with the vinaigrette.