
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Grilled steaks with broccoli rabe and radish butter
Soy-Free, Gluten-Free, Paleo
2 Servings, 570 Calories/Serving
40 Minutes
The first spring vegetables have arrived in the Sun Basket kitchen. Here we’ve gathered a few of our favorites--sweet spring onions, peppery broccoli rabe, and tangy radishes to accompany a steak. Fire up the grill for this one, if you can.
In your bag
- ½ cup sliced almonds
- 5-6 ounces spring onions
- 12 ounces broccoli rabe
- 2-3 red radishes
- Fresh basil
- 1 lemon
- 5-6 ounces spring onions
- 2 tablespoons unsalted butter (optional)
- 1 teaspoon sumac
- 12 ounces broccoli rabe
- 2-3 red radishes
- Fresh basil
- 1 lemon
- Two 6-ounce sirloin steaks
- 2 tablespoons unsalted butter (optional)
- 1 teaspoon sumac
Nutrition per serving
Calories: 570, Protein: 43 g, Fiber: 6 g, Total Fat: 37 g, Monounsaturated Fat: 25 g, Polyunsaturated Fat: 5 g, Saturated Fat: 6 g, Cholesterol: 85 mg, Sodium: 370 mg, Carbohydrates: 20 g, Added Sugar: 6 g.
Instructions
Wash produce before use
1
Toast the almonds
2
Prep the vegetables
- Rinse the onions, trim the root ends and cut in half lengthwise.
- Rinse the broccoli rabe and pat dry; then cut into 2-inch long pieces (or leave whole, if using a grill pan).
- Trim the root ends from the radishes and finely chop.
- Finely chop the basil leaves. Discard the stems.
- Zest and juice the lemon.
3
Cook the vegetables and the steak
- Season the steak with salt and pepper.
4
Make the vinaigrette and the radish butter
Serve