Seared steaks with arugula pesto and cucumber-radish salad

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

Seared steaks with arugula pesto and cucumber-radish salad

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

2 Servings, 660 Calories/Serving

20 Minutes

Our house-made arugula pesto brings instant flavor to this one-pan paleo steak dinner, while tangy nigella seeds add a fun twist to the cooling salad.

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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.
  • ¼ teaspoon nigella seeds
  • 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 lemon
  • 1 organic cucumber
  • 1 organic celery rib
  • 2 or 3 organic radishes (about 2 ounces total)
  • ¼ cup walnuts
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Sun Basket arugula pesto (arugula - walnuts - EVOO - garlic - kosher salt)

Nutrition per serving

Calories: 660, Protein: 35g (70% DV), Fiber: 5g (20% DV), Total Fat: 53g (82% DV), Monounsaturated Fat: 25g, Polyunsaturated Fat: 14g, Saturated Fat: 11g (55% DV), Cholesterol: 105mg (35% DV), Sodium: 190mg (8% DV), Carbohydrates: 11g (4% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (walnut)

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

Toast the nigella seeds

In a dry large frying pan over medium heat, toast the nigella seeds, stirring often, until fragrant, 3 to 4 minutes. Transfer to a plate to cool.

2

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 the same pan used for the nigella seeds, warm 1 to 2 tablespoons oil over medium-high heat 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.

For the rib-eyes:
In the same pan used for the nigella seeds, warm 1 to 2 tablespoons oil over medium-high heat 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.

While the steaks cook and rest, prepare the cucumber-radish salad.

3

Make the cucumber-radish salad

  • Zest and juice the lemon, keeping the zest and juice separate.
  • Peel the cucumber, if desired; cut the cucumber in half lengthwise, then on the diagonal into enough thin slices to measure 3 cups [6 cups].
  • Thinly slice the celery on the diagonal.
  • Cut the radishes in half, then cut the halves into thin half-moons.
  • Coarsely chop the walnuts.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a large bowl, stir together the lemon zest, 1 tablespoon [2 TBL] lemon juice, and 1 to 2 tablespoons oil; season to taste with salt and pepper. Add the cucumber, celery, radishes, walnuts, parsley, and nigella seeds and toss to coat. Season to taste with salt and pepper.

Serve

Spoon 1 tablespoon arugula pesto onto each individual plate and top with the steaks. Serve the cucumber-radish salad and remaining pesto on the side.
Kids Can!
  • Juice the lemon.
  • Measure the cucumber.
  • Strip the parsley leaves.
  • Assemble the cucumber salad.
  • Spoon the arugula pesto onto plates.