Steak and stone fruit salad with walnuts and ginger-basil dressing

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

Steak and stone fruit salad with walnuts and ginger-basil dressing

Gluten-Free, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious

2 Servings, 500 Calories/Serving

25–40 Minutes

Grilled or pan-seared nectarines are one of our summertime favorites. By cooking the fruit for this steak salad, we add depth of flavor and surprising sweetness.

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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.
  • 10 ounces top sirloin steak strips
  • 1-inch piece organic fresh ginger
  • 1 organic lemon
  • 4 or 5 sprigs organic fresh Thai basil
  • 1 teaspoon honey
  • 1 organic red onion
  • 1 organic nectarine or other stone fruit
  • 3 tablespoons walnuts
  • 3 ounces organic baby kale or other leafy greens
Grill It
Prepare a medium-hot fire on one side of a grill. Set the onion and nectarine halves, cut sides down, on the grill directly over the heat and cook without turning until softened and lightly browned, 3 to 5 minutes. Transfer to a cutting board.

Nutrition per serving

Calories 500, Total Fat 29g (37% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 110mg (5% DV), Total Carb. 28g (10% DV), Fiber 6g (21% DV), Total Sugars 14g (Incl. 3g Added Sugars, 6% DV), Protein 38g
Contains: Tree Nuts (walnut)

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.

Instructions

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

Wash produce before use

1

Prep and cook the steak

  • Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steak and cook, stirring occasionally, until browned and cooked to the desired doneness, 4 to 6 minutes for medium. Transfer to a plate. Do not clean the pan. Meanwhile, prepare the ginger-basil dressing.

2

Make the ginger-basil dressing

  • Grate or peel and finely chop enough ginger to measure 1 teaspoon [2 tsp].
  • Zest and juice the lemon, keeping the zest and juice separate. [Zest and juice 1 lemon; save the remaining lemon for another use.]
  • Strip the basil leaves from the stems; coarsely chop the leaves.
In a large bowl, stir together the ginger, basil, honey, lemon zest, 1 tablespoon [2 TBL] lemon juice, and 2 teaspoons [4 tsp] oil. Season to taste with salt and pepper.

3

Prep and cook the onion and nectarine

  • Peel the onion and cut crosswise into ½-inch-thick rings.
  • Cut the nectarine in half and remove the pit.
In the same pan used for the steak, warm the residual fat over medium-high heat until hot but not smoking. Add the onion and nectarine halves, cut sides down, and cook without turning until lightly browned, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper. Transfer to a cutting board. Cut the nectarine halves into ½-inch-thick wedges. While the onion and nectarine cook, prepare the walnuts.

4

Prep the walnuts; assemble the salad

  • Coarsely chop the walnuts.
To the bowl with the dressing, add the onion, nectarine, walnuts, and kale and toss to coat. Season to taste with salt and pepper.

Serve

Transfer the salad to individual bowls, top with the steak, and serve.
Kids Can!
  • Measure the ginger.
  • Juice the lemon.
  • Strip the basil leaves.
  • Stir the dressing.
  • Assemble the salad.