In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Garlic-rubbed steak and kale salad
Keto-Friendly, Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 490 Calories/Serving
25–40 Minutes
Use all that meaty goodness by cooking red onion, tomatoes, and mushrooms in the same pan as you do the steaks before tossing them in this paleo kale salad.
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 or 2 cloves organic peeled fresh garlic
- 1 bunch organic lacinato kale or other leafy greens
- 1 organic red onion
- 1 organic Roma or other tomato
- 3 ounces organic cremini or other button mushrooms
- Sunbasket Italian vinaigrette (extra virgin olive oil - red wine vinegar - champagne vinegar - sun-dried tomatoes - fresh garlic - dried oregano - Dijon mustard)
- 4 or 5 sprigs organic fresh Thai or other basil
Nutrition per serving
Calories 490, Total Fat 29g (37% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 170mg (7% DV), Total Carb. 22g (8% DV), Fiber 8g (29% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 40g
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
Prep and cook the steaks; rub with garlic
- Pat the steaks dry with a paper towel; season generously with salt and pepper.
- Cut 1 garlic clove [2 garlic cloves] in half. Save any remaining garlic for another use.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches and adding more oil if needed, add the steaks 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, rub the steak all over with the cut sides of the garlic, and let 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 kale and vegetables.
2
Prep the kale and vegetables
- Strip the kale leaves from the stems; coarsely chop the leaves.
- Peel the onion and cut into quarters.
- Cut away the core from the tomato; cut the tomato in half lengthwise.
- Cut the mushrooms into quarters.
In a large bowl, combine the kale with the Italian vinaigrette, season with salt and pepper, and gently massage the leaves. Let stand while you prepare the rest of the meal.
3
Char the vegetables
In the same pan used for the steaks, warm 1 teaspoon oil over high heat until hot but not smoking. Add the onion and tomato, cut sides down, and cook without turning until lightly charred, 2 to 4 minutes. Transfer the tomato to a cutting board.
Turn the onion and cook on the other sides until lightly charred, 2 to 3 minutes. Transfer the onion to a cutting board.
In the same pan, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until lightly browned and starting to soften, 3 to 5 minutes. Transfer to a plate.
4
Prep the basil; assemble the salad
- Strip the basil leaves from the stems; coarsely tear the leaves for garnish.
- Thinly slice the onion and cut the tomato into bite-size pieces; season to taste with salt and pepper.
To the bowl with the kale, add the tomato, mushrooms, and as much onion as you like and toss to combine. Season to taste with salt and pepper.
Serve
Kids Can!
- Strip the kale leaves.
- Massage the kale.
- Strip and tear the basil leaves.
- Toss the kale salad.
- Top the salad with steak and basil.