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, Diabetes-Friendly, Protein Plus

2 Servings, 630 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 organic New York strips (about 7 ounces each)
  • 2 organic rib-eyes (about 7 ounces each)
  • 1 teaspoon sweet smoked paprika
  • 4 or 5 sprigs organic fresh cilantro
  • 1 organic lime
  • Sunbasket New Mexican chile salsa (EVOO - garlic - dried New Mexican chiles - kosher salt - coriander - dried Mexican oregano)
Shine from the Inside Out
Let’s get saucy! Salsa is so much more than your standard dip for chips. This zesty sidekick is not only loaded with flavor but also contains capsaicin, a cancer-protective chemical that may also promote digestion and fire up metabolism. Whether you’re using salsa as a condiment for steaks, eggs, burgers, or salads, your taste buds—and health—will thank you.
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 ribs, 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 steaks on the grill directly over the heat and cook, turning once, until lightly charred, about 2 minutes per side. Transfer to indirect heat, close the grill, and cook without turning to the desired doneness.

Nutrition per serving

Calories 630, Total Fat 30g (38% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 120mg (40% DV), Sodium 560mg (24% DV), Total Carb. 44g (16% DV), Fiber 8g (29% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 48g

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. 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.

2

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.

3

Prep and cook the steaks

  • Pat the steaks dry with a paper towel; season generously with salt and pepper and the sweet smoked paprika.
For the top sirloins:
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare. Transfer to a plate to rest for 5 minutes.

For the New York strips or rib-eyes:
In a large frying pan over high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the steaks and cook, turning once, until well browned, 1 to 2 minutes per side for medium-rare. Transfer to a plate to rest for 5 minutes.

While the steaks rest, prepare the remaining ingredients and finish the vegetables.

4

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.

Serve

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.
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