In order to bring you the best organic produce, some ingredients may differ from those depicted.
Black Angus steaks with Parmesan, braised chicories, and white beans
Gluten-Free Friendly, Soy-Free, Mediterranean, Carb-Conscious, Protein Plus
2 Servings, 700 Calories/Serving
Featuring juicy Black Angus steaks sprinkled with nutty Parmesan and served over braised chicories, hearty white beans, and sweet piquillo peppers, this dish always makes us smile.
In your bag
- 2 tablespoons pine nuts
- 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)
- 3 tablespoons grated Parmesan
- 1 or 2 organic shallots
- 1 or 2 cloves organic peeled fresh garlic
- 1 ounce piquillo peppers
- 1 head organic escarole or other chicory lettuce
- ½ cup cooked white beans
- 1 organic lemon
- 1 teaspoon red chile flakes (optional)
Calories 700, Total Fat 42g (54% DV), Sat. Fat 13g (65% DV), Trans Fat 0g, Cholest. 130mg (43% DV), Sodium 350mg (15% DV), Total Carb. 21g (8% DV), Fiber 7g (25% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 60g
Contains: Milk, Tree Nuts (pine nut)
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
Toast the pine nuts
In a dry large frying pan over medium-low heat, toast the pine nuts, stirring often, until lightly browned and fragrant, 3 to 5 minutes. Transfer to a plate to cool. Do not clean the pan.
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, sprinkle with the Parmesan, and let rest for 5 minutes. Cut the steaks into ½-inch-thick slices. While the steaks are cooking and resting, start preparing the rest of the meal.
Prep the remaining ingredients
- Peel and thinly slice the shallots.
- Thinly slice the garlic.
- Coarsely chop the piquillo peppers.
- Trim the root end from the escarole; coarsely chop the leaves.
- Rinse the white beans.
- Zest and juice the lemon, keeping the zest and juice separate.
Cook the escarole and white beans
In the same pan used for the pine nuts, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Stir in the shallots and cook until starting to soften, 1 to 2 minutes. Stir in the garlic, piquillo peppers, and as many chile flakes as you like and cook until fragrant, about 1 minute. Stir in either ¼ cup [½ cup] water and ¼ cup [½ cup] white wine (from your pantry) or a total of ½ cup [¾ cup] water and cook until thickened slightly, about 1 minute.
Working in batches if needed, add the escarole, season with salt and pepper, cover and cook, stirring occasionally, until the escarole is wilted, 3 to 5 minutes. Stir in the beans and cook, uncovered, until heated through, 1 to 2 minutes. Remove from the heat, add the lemon zest and half the lemon juice, and toss to combine. Season to taste with salt and pepper and more lemon juice, if desired.
Transfer the escarole and white beans to individual plates and top with the steaks. Sprinkle with the pine nuts and serve any remaining chile flakes on the side.
- Sprinkle the steaks with the Parmesan.
- Rinse the beans.
- Juice the lemon.
- Time the cooking.
- Sprinkle the pine nuts.