Grilled steaks with broccoli rabe and radish butter

paleo, Gluten Free, Soy Free

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.


  • 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



Toast the almonds

Heat the oven to 350ºF.
On a sheet pan, spread the almonds in an even layer and roast in the oven, stirring once, until lightly toasted, 10 to 12 minutes. Transfer the nuts to a plate to cool. While the nuts roast, prepare the vegetables.


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.


Cook the vegetables and the steak

In a mixing bowl, toss the onions and the broccoli with 1 tablespoon oil and season with salt and pepper.In a pan (or on a grill, if using) over medium-high heat, cook the onions and broccoli, turning once, until slightly charred and tender, 2 to 3 minutes on each side. Transfer to a plate.
  • Season the steak with salt and pepper.
In a pan (or on a grill, if using) over medium-high heat, cook the steaks until well browned but still pink in the center, 3 to 4 minutes on each side, for medium rare. While the steaks cook, make your vinaigrette and radish butter.


Make the vinaigrette and the radish butter

In a bowl, combine the basil, 1 tablespoon of the lemon juice, 1 tablespoon oil and season with salt.
In a bowl, mash the butter with a fork; combine with the radish, lemon zest, sumac and season with salt. (Alternatively, substitute 1 tablespoon oil for the butter.)



Toss the onions, broccoli and almonds with as much of the vinaigrette as you like. Transfer the steaks and vegetables to individual plates. Garnish with the radish butter and serve.

Nutrition per serving: 570 Calories, Protein: 43 grams, Total Fat: 37 grams, Monounsaturated Fat: 25 grams, Polyunsaturated Fat: 5 grams, Saturated Fat: 6 grams, Cholesterol: 85 mg, Carbohydrates: 20 g, Fiber: 6 g, Added Sugar: 6 g, Sodium: 370 mg,

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