Grilled steak and romanesco with sambal chile and lime

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

Grilled steak and romanesco with sambal chile and lime

Grilled steak and romanesco with sambal chile and lime

Gluten-Free Friendly, Dairy-Free

2 Servings, 450 Calories/Serving

5–20 Minutes

This simple grilled steak is spiced up with Asian sate paste and a side of roasted romanesco tossed with lime and cilantro.

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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.
  • 8 ounces steak
  • ½ teaspoon garlic powder
  • 2 tablespoons sate paste
  • 1 head romanesco
  • 2 green onions
  • Small bunch cilantro
  • 2 tablespoons soy
  • 1 tablespoon fried garlic
  • 1 tablespoon sambal chile
  • 1 lime

Nutrition per serving


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

Wash produce before use


Prepare oven, marinate meat:

Preheat oven to 375°F. Rub steaks evenly on both sides with salt, garlic powder and sate paste. Set aside to marinate at room temperature. Meanwhile:
*Break apart romanesco into bite-sized pieces.
*Thinly slice green onions.
*Mince cilantro.


Roast romanesco

Toss romanesco with a sprinkle of oil and salt. Place in preheated oven and roast until soft and slightly charred, 10 to 12 minutes.


Grill meat, make sauce

Heat grill or saute pan on high with 1 tablespoon oil. Once hot, place steak into pan (it should sizzle immediately) and press down. Cook until brown and slightly caramelized on both sides, about 3 to 4 minutes per side for medium-rare. Once cooked, let rest for 10 minutes off the heat. While that’s browning:
*Make meat sauce by combining soy, green onions, fried garlic and half of cilantro, reserving the rest for the romanesco. Stir in 1 teaspoon oil and set aside.


Toss romanesco, plate

When romanesco is ready, remove from oven and let cool slightly. Toss in a bowl with a drizzle of oil, salt, chile sauce, cilantro and a squeeze of lime. Divide evenly among two plates alongside steak. Top steak with sauce or serve on the side.