Grilled sirloins with sautéed peppers and arugula pesto

Grilled sirloins with sautéed peppers and arugula pesto

Gluten-Free, Paleo, Dairy-Free, Soy-Free

2 Servings, 600 Calories/Serving

35 Minutes

For a summery side for steak, Chef Justine created this riff on piperade, Basque-style braised bell peppers—simmered in a garlicky mix of olive oil and water, sweetened with the Japanese cooking wine, mirin. For a strictly paleo version, omit the mirin.

In your bag

1 bag serves 2 (2 bags serves 4)
  • Two 6-ounce sirloin steaks
  • 1 teaspoon Oaktown Spice Shop harissa powder
  • ¾ pound red bell peppers
  • 1 to 2 garlic cloves
  • Fresh thyme
  • 2 tablespoons mirin (optional)
  • Arugula pesto (baby arugula - walnuts - fresh garlic - olive oil - salt)

Nutrition per serving

Calories: 600, Protein: 38 g, Fiber: 4 g, Total Fat: 41 g, Monounsaturated Fat: 25 g, Polyunsaturated Fat: 6.5 g, Saturated Fat: 8 g, Cholesterol: 95 mg, Sodium: 410 mg, Carbohydrates: 17 g, Added Sugar: 5 g.
Contains: Tree Nuts


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

Wash produce before use


Season the steaks; prep the bell peppers and garlic

  • Pat the steaks dry with a paper towel. Season with the harissa powder, salt, and black pepper.
  • Remove the ribs and seeds from the bell peppers; cut the peppers into 1-inch strips.
  • Coarsely chop the garlic. With the side of a knife, crush to a coarse paste.
  • Strip the thyme leaves from the stems; chop the leaves.


Cook the peppers

In a pot over high heat, combine ¼ cup oil with the smashed garlic, thyme, mirin (if using), and 1½ cups water. Add the peppers and season with salt. Bring to a boil, reduce to a simmer, and cook until the peppers are tender, 15 to 20 minutes. After they have cooked for 10 minutes, start the steaks.


Cook the steaks

In a grill pan or frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steaks and cook until well browned, 3 to 5 minutes per side for medium-rare, depending on thickness. Transfer the steaks to a plate to rest for 5 minutes before serving.



Spread the arugula pesto onto individual plates and top with the steaks. With a slotted spoon, transfer the peppers from the braising liquid to the plates and serve.