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Southwestern steak with roasted poblanos and New Mexican chile salsa

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

Great for Entertaining

Southwestern steak with roasted poblanos and New Mexican chile salsa

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

2 Servings, 690 Calories/Serving

30 – 45 Minutes

Don’t fear the mild chiles in this easy paleo steak dinner. If you don’t have a grill pan (or grill), the steaks char beautifully in an ordinary frying pan.

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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.
  • 1 organic sweet potato
  • 1 organic red onion
  • 1 or 2 organic poblanos (about ½ pound total)
  • 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 teaspoon sweet smoked paprika
  • 4 or 5 sprigs organic fresh cilantro
  • 1 organic lime
  • Sun Basket New Mexican chile salsa (EVOO - fresh garlic - New Mexican chiles - kosher salt - coriander - dried Mexican oregano)

Ingredient IQ

Did you know it takes 11 pounds of fresh peppers to produce less than 2 pounds of paprika? A signature component of Hungarian and Spanish cooking (where it’s known as pimentón), the spice is the dried and ground fruit of various members of the Capsicum annuum species. Its distinctive red color comes from pigments concentrated in the pepper’s flesh. Capsaicin, found in the pith, produces the mild heat. There are many types of paprika; the best known are smoked, hot, and sweet.

Grill It

Prepare a medium-hot fire on one side of a grill. Set the steak on the grill directly over the heat and cook, turning once, until starting to brown, about 2 minutes per side. Transfer 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 sirloins and 5 to 15 minutes longer for rib-eye and filet mignons.

Nutrition per serving

Calories: 690, Protein: 39g (78% DV), Fiber: 8g (32% DV), Total Fat: 43g (66% DV), Monounsaturated Fat: 25g, Polyunsaturated Fat: 3g, Saturated Fat: 11g (55% DV), Cholesterol: 130mg (43% DV), Sodium: 560mg (23% DV), Carbohydrates: 38g (13% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).

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 the vegetables

Heat the oven to 400°F.
  • Scrub or peel the sweet potato. Trim the ends and 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 poblanos; thinly slice the poblanos. Wash your hands after handling.

2

Roast the vegetables

On a sheet pan, drizzle the sweet potato, onion, and poblanos with 1 to 2 tablespoons oil, season generously with salt and pepper, and toss to coat. Spread in an even layer and roast, turning once halfway through, until the sweet potato is tender and the onion and poblanos are starting to caramelize, 20 to 25 minutes.
While the vegetables roast, prepare the steak.

3

Prep and cook the steak

  • Pat the steak dry with a paper towel; season generously with salt and pepper and the sweet smoked paprika.
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 plate to rest for 5 minutes. Add more oil between batches if needed.
While the steak cooks and rests, finish the vegetables and prepare the lime.

4

Finish the vegetables; prep the lime

  • 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.

5

Serve

Spoon 1 tablespoon New Mexican chile salsa onto each individual plate, top with the steak, and place the roasted vegetables alongside. Serve the lime wedges and remaining salsa on the side.

Kids Can!

  • Separate the onion slices into rings.
  • Drizzle the vegetables with oil.
  • Time the vegetables.
  • Time the steaks.
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