Pan-seared steak with ajvar red pepper relish and watercress

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

Great for Entertaining

Pan-seared steak with ajvar red pepper relish and watercress

Gluten-Free, Dairy-Free, Paleo, Soy-Free

2 Servings, 460 Calories/Serving

25–40 Minutes

Ajvar, a Serbian roasted red pepper sauce, stars in this simple and satisfying steak dish. Make the ajvar ahead for easy entertaining.

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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 6 ounces each)
  • 1 organic rib-eye steak (about 14 ounces; 1 steak serves 2)
  • 2 filet mignons (about 5 ounces each)
  • 1 organic red or other bell pepper
  • 5 or 6 cloves organic peeled fresh garlic
  • 1 teaspoon sweet smoked paprika
  • 1 tablespoon apple cider vinegar
  • 3½ ounces organic watercress
  • 3 tablespoons roasted almonds

Nutrition per serving

Calories: 460, Protein: 45g (90% DV), Fiber: 4g (16% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 3.5g, Saturated Fat: 4g (20% DV), Cholesterol: 115mg (38% DV), Sodium: 125mg (5% DV), Carbohydrates: 14g (5% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (almond)

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 steak

  • Pat the steak dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Working in batches if needed, add the steak and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare for top sirloins, 7 to 9 minutes for rib-eye, and 8 to 12 minutes for filet mignons. Transfer to a cutting board to rest for 5 minutes. Add more oil between batches if needed. Cut the steak into ½-inch-thick slices. Do not clean the pan.
While the steak cooks and rests, prepare the ajvar.

2

Make the ajvar red pepper relish

  • Remove the stem, ribs, and seeds from the bell pepper; finely chop the pepper.
  • Finely chop, press, or grate enough garlic to measure 1½ tablespoons [3 TBL].
In the same pan used for the steak, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the bell pepper, garlic, and paprika, season lightly with salt and pepper, and cook, stirring often, until the bell pepper is tender, 5 to 7 minutes. Remove from the heat and season to taste with salt and pepper.
While the ajvar cooks, start the watercress salad.

3

Make the watercress salad

  • Measure 1 teaspoon [2 tsp] apple cider vinegar; save the rest for another use.
  • Trim the root ends and any coarse stems from the watercress.
  • Coarsely chop the almonds.
In a medium bowl, stir together the 1 teaspoon [2 tsp] apple cider vinegar and 2 teaspoons [4 tsp] oil; season to taste with salt and pepper. Add the watercress and almonds and toss to coat.

Serve

Transfer the steak to individual plates and top with the ajvar. Serve with the watercress salad.

Kids Can!

  • Time the steak.
  • Press the garlic (if you have a press).
  • Stir the vinaigrette.
  • Assemble the salad.