Grilled sirloins with piperade and arugula pesto

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Grilled sirloins with piperade and arugula pesto

Grilled sirloins with piperade and arugula pesto

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, <600 Calories, Protein Plus

2 Servings, 600 Calories/Serving

35 Minutes

Piperade is a classic Basque preparation with countless iterations. It sometimes includes tomatoes and even bits of ham. Here, Chef Justine poaches peppers in a garlicky base that includes an optional bit of mirin. Though it's not a paleo ingredient, the rice-based seasoning adds a little sweetness to this easy-as-it-gets side dish.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 top sirloin steaks
  • 1 teaspoon harissa powder
  • 2 to 3 bell peppers
  • 1 to 2 garlic cloves
  • 2 sprigs fresh thyme
  • 2 tablespoons mirin-optional
  • ¼ cup arugula pesto (baby arugula-walnuts-garlic-olive oil-salt)

Nutrition per serving

Calories 600, Total Fat 41g (53% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 410mg (18% DV), Total Carb. 17g (6% DV), Fiber 4g (14% DV), Protein 38g


2-serving instructions (4-serving modifications in red)

Wash produce before use


Season the steak; prep the bell peppers and garlic

  • Season the steak with the harissa, salt, and black pepper.
  • Rinse the bell peppers, slice in half lengthwise, remove the seeds, and cut into thick 1-inch strips.
  • With the side of a knife, smash the garlic.
  • Strip the thyme leaves from their stems; chop the leaves, and discard the stems.


Cook the piperade

In a sauce pot over high heat, combine ¼ cup oil with the smashed garlic, thyme, mirin, if using, and 1½ cups water. Add the bell peppers and season with salt. Bring to a boil, reduce to a simmer, and cook until the bell peppers are completely tender and soft yet still holding their shape, 20 to 22 minutes.


Sear the steaks

In a frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steaks and cook, turning once, until well browned and slightly pink in the middle, 3 to 5 minutes on each side.
Transfer the steaks to a plate and let rest at least 5 minutes before slicing.


Remove the peppers from the braising liquid and serve alongside or on top of the steaks. Top with the arugula pesto.


Chef's tip

Allowing the steak to come to room temperature before cooking helps it sear evenly and develop a nice brown crust and a juicy, medium-rare center. Don’t be in a hurry to cut into the steak once it’s done. Letting it rest a few minutes before slicing allows the muscle fibers to relax and retain more of the meat’s juices. When it is time to cut into the steak, slice against the grain. The meat will have a more tender mouthfeel and be easier to chew.