In order to bring you the best organic produce, some ingredients may differ from those depicted.
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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.
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
Instructions
2-serving instructions (4-serving modifications in red)
Wash produce before use
1
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.
*Break apart romanesco into bite-sized pieces.
*Thinly slice green onions.
*Mince cilantro.
2
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.
3
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.
*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.
4
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.