Palermo steaks with warm fennel and tomato salad

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

Palermo steaks with warm fennel and tomato salad

Carb-Conscious, Soy-Free, Dairy-Free, Gluten-Free, Paleo, Mediterranean

2 Servings, 510 Calories/Serving

20 Minutes

Mediterranean flavors meld in a warm fennel-tomato salad served with juicy pan-seared steaks. This one’s good enough for company.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • Steak options:
  • 2 top sirloin steaks (about 5 ounces each)
  • 2 organic filet mignons (about 5 ounces each)
  • 2 organic rib-eyes (about 7 ounces each)
  • 1 organic fennel bulb
  • 1 organic tomato
  • 1 wedge preserved lemon
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Sun Basket lemon vinaigrette base (lemon juice - onion - garlic - Dijon mustard - porcini powder)

Nutrition per serving

Calories: 510, Protein: 34g (68% DV), Fiber: 5g (20% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 23g, Polyunsaturated Fat: 2.5g, Saturated Fat: 7g (35% DV), Cholesterol: 90mg (30% DV), Sodium: 350mg (15% DV), Carbohydrates: 16g (5% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).

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

Prep and cook the steaks

  • Pat the steaks dry with a paper towel; season generously with salt and pepper.
For the top sirloins and filet mignons:
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, 6 to 8 minutes for medium-rare for top sirloins and 8 to 12 minutes for filet mignons. Transfer to a plate to rest for 5 minutes. Do not clean the pan.

For the rib-eyes:
In a large frying pan over high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning once, until well browned, 1 to 2 minutes per side for medium-rare. Transfer to a plate to rest for 5 minutes. Do not clean the pan.

While the steaks cook and rest, prepare the fennel. While the steaks cook and rest, prepare the fennel.

2

Prep and cook the fennel

  • Cut the fennel lengthwise into quarters and cut away the core; cut the quarters into 1-inch pieces.
In the same pan used for the steaks, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the fennel, season with salt and pepper, and cook, stirring occasionally, until the fennel is just tender and starting to brown, 3 to 4 minutes. Remove from the heat.
While the fennel cooks, start preparing the remaining ingredients.

3

Prep the remaining ingredients; assemble the salad

  • Cut away the core from the tomato; coarsely chop the tomato.
  • Remove any pulp from the preserved lemon; finely chop the peel.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a large bowl, stir together the lemon vinaigrette base and 2 tablespoons [¼ cup] oil; season to taste with salt and pepper. Add the fennel, tomato, preserved lemon, and parsley and toss to coat; season to taste with salt and pepper.

Serve

Transfer the steaks and fennel and tomato salad to individual plates and serve.
Kids Can!
  • Strip the parsley leaves.
  • Stir the lemon vinaigrette.
  • Assemble the salad.
  • Spoon the salad onto plates.