Pan-seared steaks with romesco and kale-artichoke salad

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 680 Calories/Serving

20 Minutes

Our house-made romesco transforms this paleo and gluten-free steak dinner. It’s served with a nourishing but easy salad so dinner is ready in just 20 minutes.


  • Two 6-ounce top sirloin steaks
  • Steak spice blend (sweet smoked paprika - granulated garlic)
  • 1 tablespoon balsamic vinegar
  • ¼ pound baby kale
  • 3 ounces cooked quartered artichoke hearts
  • ¼ cup Kalamata olives
  • Sun Basket romesco (roasted bell peppers - almonds - fresh garlic - sherry vinegar - sweet smoked paprika - olive oil - salt)



Cook the steaks

  • Pat the steaks dry with a paper towel; season generously with salt, pepper, and the steak spice blend.
In a large grill pan or frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare, depending on thickness. Transfer to a cutting board to rest for 5 minutes, then cut the steaks against the grain into ¼-inch-thick slices.
While the steaks cook and rest, prepare the kale-artichoke salad.


Make the kale-artichoke salad

In a large bowl, stir together the balsamic vinegar and 1 tablespoon oil; season to taste with salt and pepper. Add the kale, artichoke hearts, and Kalamata olives and toss to coat.



Transfer the steaks and kale-artichoke salad to individual plates. Spoon half the romesco over the steaks and serve the remaining romesco on the side.

Chef’s tip: For perfectly browned steaks, be sure to pat the meat thoroughly dry before cooking, then give the oil plenty of time to heat before adding the meat.

Nutrition per serving: Protein: 40g (80% DV), Fiber: 4g (16% DV), Total Fat: 51g (78% DV), Monounsaturated Fat: 32g, Polyunsaturated Fat: 4g, Saturated Fat: 12g (60% DV), Cholesterol: 130mg (43% DV), Sodium: 1130mg (47% DV), Carbohydrates: 13g (4% DV), Total Sugars: 2g, Added Sugars: 0g (0% DV). Not a significant source of trans fat. Contains: tree nuts.

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