Southwestern steaks with roasted peppers and New Mexican chile salsa

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

Southwestern steaks with roasted peppers and New Mexican chile salsa

Southwestern steaks with roasted peppers and New Mexican chile salsa

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 520 Calories/Serving

30–45 Minutes

Don’t fear the mild chiles in this easy paleo steak dinner. If you have a cast-iron skillet or a grill pan, this is the time to break it out because it gives steaks the best char when cooking indoors.

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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.
  • 1 organic sweet potato
  • 1 organic red onion
  • 1 organic red or other bell pepper
  • 1 organic jalapeño or other fresh chile (optional)
  • Steak options:
  • 2 top sirloin steaks (about 5 ounces each)
  • 2 Black Angus New York strips (about 5 ounces each)
  • 2 Black Angus rib-eyes (about 5 ounces each)
  • 1 teaspoon sweet smoked paprika
  • 4 or 5 sprigs organic fresh cilantro
  • 1 organic lime
  • Sunbasket New Mexican chile salsa (extra virgin olive oil - garlic - dried New Mexican chiles - kosher salt - coriander - dried Mexican oregano)

Nutrition per serving

Calories 520, Total Fat 24g (31% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 250mg (11% DV), Total Carb. 49g (18% DV), Fiber 10g (36% DV), Total Sugars 15g (Incl. 0g Added Sugars, 0% DV), Protein 31g

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, Sesame.


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

Wash produce before use


Prep the vegetables

Heat the oven to 400°F.
  • Scrub or peel the sweet potato. Cut the potato in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Peel the onion and cut it crosswise into ¼-inch-thick slices. Separate the slices into rings.
  • Remove the stems, ribs, and seeds from the bell pepper; thinly slice the pepper.
  • If using the jalapeño, remove the stem, ribs, and seeds; thinly slice the jalapeño. Wash your hands after handling.


Roast the vegetables

On a sheet pan, drizzle the sweet potato, onion, bell pepper, and as much jalapeño as you like with 1 to 2 tablespoons oil, season generously with salt and pepper, and toss to coat. Spread in an even layer and roast, stirring once halfway through, until the sweet potato is tender and the onion and peppers are starting to caramelize, 20 to 25 minutes.
While the vegetables roast, prepare the steaks.


Prep and cook the steaks

  • Pat the steaks dry with a paper towel; season generously with salt, pepper, and the sweet smoked paprika.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned and your desired doneness is reached. For medium-rare, that’s 6 to 8 minutes for top sirloins and 4 to 6 minutes for New York strips and rib-eyes. Transfer the cooked steaks to a cutting board to rest for 5 minutes.


Prep the remaining ingredients; finish the vegetables

  • Coarsely chop the cilantro.
  • Cut the lime into wedges for garnish.
Remove the vegetables from the oven, add the cilantro, and toss to combine. Season to taste with salt and pepper.


Transfer the roasted vegetables to individual plates. Spoon 1 tablespoon New Mexican chile salsa onto each plate and top with the steaks. Serve the lime wedges and remaining salsa on the side.
Kids Can!
  • Scrub the sweet potato.
  • Separate the onion slices into rings.
  • Drizzle the vegetables with oil.
  • Time the vegetables and steaks.