In order to bring you the best organic produce, some ingredients may differ from those depicted.
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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 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.
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 10 ounces each)
- 2 Black Angus rib-eyes (about 10 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.
Instructions
Wash produce before use
1
Prep the vegetables
- 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 are roasting, prepare the steaks.
3
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.
While the steaks are resting, 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.
Serve
Kids Can!
- Scrub the sweet potato.
- Separate the onion slices into rings.
- Drizzle the vegetables with oil.
- Time the vegetables and steaks.