
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Grilled steaks with broccoli rabe and radish butter
Gluten-Free Friendly, Soy-Free, Paleo, <600 Calories, Protein Plus
2 Servings, 570 Calories/Serving
40 Minutes
The first spring vegetables have arrived in the Sunbasket 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, Total Fat 37g (47% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 370mg (16% DV), Total Carb. 20g (7% DV), Fiber 6g (21% DV), Protein 43g
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