Jamaican steak sliders with roasted red peppers and orange-chipotle slaw

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Jamaican steak sliders with roasted red peppers and orange-chipotle slaw

<600 Calories, Protein Plus

2 Servings, 540 Calories/Serving

20 Minutes

Liven up your weeknight with a taste of the tropics. Inspired by Jamaican pepper steak, we pair roasted red peppers with your choice of protein marinated in a savory blend of tamari, garlic, ginger, and thyme

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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.
  • Your choice of protein
  • ½ teaspoon dried thyme
  • Sunbasket tamari marinade (gluten-free tamari - coconut aminos - garlic - ginger)
  • 1 wedge organic green or other cabbage (about 7 ounces)
  • 1 organic orange
  • 1 ounce organic shredded carrots
  • Sunbasket chipotle-mustard vinaigrette (extra virgin olive oil - whole grain mustard - onion - apple cider vinegar - tomato paste - kosher salt - chipotle chile powder)
  • 4 slider buns
  • 2 ounces roasted red peppers

Nutrition per serving

Calories 540, Total Fat 26g (33% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 1310mg (57% DV), Total Carb. 49g (18% DV), Fiber 6g (21% DV), Total Sugars 12g (Incl. 2g Added Sugars, 4% DV), Protein 32g
Contains: Milk, Eggs, Tree Nuts (coconut), Wheat, Soybeans

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

Marinate your protein

  • Steak, chicken, or pork strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a cutting board; pat dry with a paper towel. Cut into bite-size pieces. 
  • Tofu: Pat the tofu dry with paper towels; cut into bite-size pieces.
  • Plant-based chicken: Pat the plant-based chicken dry with a paper towel; cut into bite-size pieces.

In a medium bowl, combine your protein, dried thyme, and tamari marinade and toss to coat. Let marinate while you prepare the slaw and toast the buns.

2

Make the orange-chipotle slaw

  • Cut away any core from the cabbage; coarsely chop the cabbage. 
  • Using your hands or a sharp knife, peel the orange; coarsely chop the fruit. Discard any seeds.

In a large bowl, toss together the cabbage, orange, carrots, and 3 tablespoons [6 TBL] chipotle-mustard vinaigrette; season to taste with salt and pepper and more vinaigrette, if desired. Refrigerate while you prepare the rest of the meal.

3

Toast the buns

In a large frying pan, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes. Alternatively, toast them in a toaster oven. Transfer to a plate. Wipe out the pan.

4

Cook your protein

In the same pan used for the buns, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add your protein and marinade and cook, stirring occasionally, until lightly browned and cooked through, 4 to 6 minutes for steak, pork, tofu, or plant-based chicken and 6 to 8 minutes for chicken. Remove from the heat and season to taste with salt and pepper. While your protein is cooking, prepare the roasted red peppers. 

5

Prep the roasted red peppers; assemble the sliders

  • Using a fork, coarsely mash the roasted red peppers. Alternatively, finely chop them.

In a small bowl, stir together the roasted red peppers and 1 to 2 teaspoons oil; season to taste with salt and pepper.  

Place the bun bottoms, cut sides up, on a work surface and top each with the roasted red peppers and your protein. Close with the bun tops.

Serve

Transfer the sliders and orange-chipotle slaw to individual plates and serve.

Kids Can!
  • Peel the orange by hand.
  • Assemble the slaw.
  • Time the cooking.
  • Stir the roasted red peppers with oil and season.
  • Help assemble the sliders.