Seared steaks with arugula pesto and cucumber-radish salad
Paleo, Gluten-Free, Dairy-Free, Soy-Free
20 – 30 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.
In your bag
- ¼ teaspoon nigella seeds
- Two 6-ounce top sirloin steaks
- 1 cucumber
- 1 or 2 celery ribs
- 2 or 3 red radishes
- 3 tablespoons walnuts
- Fresh flat-leaf parsley
- 1 lemon
- Sun Basket arugula pesto (arugula - fresh garlic - walnuts - olive oil - salt)
Nigella seeds, which come from the flowering Nigella sativa plant, have an oniony flavor, and are popular in Middle Eastern and Indian cooking. Also known as black cumin or black onion seeds, they have been used in traditional medicine and in recent years have been studied by scientists for their powerful anti-inflammatory benefits.
Protein: 42g (84% DV), Fiber: 5g (20% DV), Total Fat: 70g (108% DV), Monounsaturated Fat: 34g, Polyunsaturated Fat: 17g, Saturated Fat: 14g (70% DV), Cholesterol: 130mg (43% DV), Sodium: 650mg (27% DV), Carbohydrates: 12g (4% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts