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Summer 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.

One-Pan Meal

Summer steak and stone fruit salad with walnuts and ginger-basil dressing

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

2 Servings, 540 Calories/Serving

25 – 40 Minutes

Grilled or seared peach slices add surprising sweetness to our paleo and gluten-free steak salad—and charring them doesn’t even require an outdoor grill.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • Steak options:
  • 2 top sirloin steaks (about 6 ounces each)
  • 1 organic rib-eye steak (about 14 ounces; 1 steak serves 2)
  • 2 organic filet mignons (about 5 ounces each)
  • 1-inch piece organic fresh ginger
  • 1 organic lemon
  • 4 or 5 sprigs organic fresh basil
  • 1 teaspoon honey
  • 1 organic red onion
  • 1 organic peach or other stone fruit
  • 3 tablespoons walnuts
  • ¼ pound organic baby kale or other leafy greens

Chef's Tip

Because peaches have a high water content, they need plenty of heat to char without turning mealy. Give the pan a minute to preheat before adding the peach halves—or cook them on the hottest part of your outdoor grill.

Grill It

Prepare a medium-hot fire on one side of a grill. Set the onion and peach (cut sides down) and the steak on the grill directly over the heat and cook, turning the steak once, until the steak is starting to brown, about 2 minutes per side, and until the onion and peach are softened and lightly charred, 3 to 5 minutes total. Transfer the onion and peach to a plate and the steak to indirect heat, close the grill, and cook without turning until lightly charred and cooked to the desired doneness, 5 to 10 minutes longer for top sirloin and 5 to 15 minutes longer for rib-eye and filet mignons.

Nutrition per serving

Calories: 540, Protein: 44g (88% DV), Fiber: 7g (28% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 8g, Saturated Fat: 7g (35% DV), Cholesterol: 110mg (37% DV), Sodium: 105mg (4% DV), Carbohydrates: 29g (10% DV), Total Sugars: 15g, Added Sugars: (honey): 3g (6% DV).
Contains: Tree Nuts

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

  • Pat the steak dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the steak and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare for top sirloins, 7 to 9 minutes for rib-eye, and 8 to 12 minutes for filet mignons. Transfer to a cutting board to rest for 5 minutes. Add more oil between batches if needed. Cut the steak into ½-inch-thick slices. Do not clean the pan.
While the steak cooks and rests, 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.]
  • 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 peach

  • Peel the onion and cut crosswise into ½-inch-thick rings.
  • Cut the peach 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. Working in batches if needed, add the onion and peach halves, cut sides down, and cook, without turning, until lightly browned, 3 to 5 minutes. Season to taste with salt and pepper. Transfer to a cutting board. Add more oil between batches if needed. Cut the peach halves into ½-inch-thick wedges.
While the onion and peach cook, prepare the walnuts.

4

Prep the walnuts; toss the salad

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

5

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.
  • Toss the stone-fruit salad.

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