In order to bring you the best organic produce, some ingredients may differ from those depicted.
Black Angus rib-eyes with artichoke butter and green beans
Mediterranean, Gluten-Free, Soy-Free, Carb-Conscious
2 Servings, 670 Calories/Serving
When you’ve got a great steak and fresh vegetables, do as chefs do: keep it simple and let them shine. Top the meat with an easy compound butter made with artichoke hearts and dill, and let it melt into a rich sauce.
In your bag
- 1½ tablespoons organic unsalted butter
- 1 organic red or other bell pepper
- 1 or 2 cloves organic peeled fresh garlic
- 6 ounces organic green beans
- 4 or 5 sprigs organic fresh flat-leaf parsley
- 2 teaspoons coriander seeds
- ½ cup diced tomatoes
- Steak options:
- 2 Black Angus rib-eyes (about 10 ounces each)
- 2 Black Angus New York strips (about 10 ounces each)
- ¼ cup cooked quartered artichoke hearts
- 4 or 5 sprigs organic fresh dill
Calories: 670, Protein: 54g (108% DV), Fiber: 6g (24% DV), Total Fat: 42g (65% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 2.5g, Saturated Fat: 16g (80% DV), Cholesterol: 140mg (47% DV), Sodium: 290mg (12% DV), Carbohydrates: 18g (6% DV), Total Sugars: 8g, Added Sugar: 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.
Wash produce before use
Prep the vegetables
- Let the butter come to room temperature.
- Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
- Trim the stem ends from the green beans if needed.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
Toast the coriander seeds
In a dry large frying pan over medium heat, toast the coriander seeds, stirring often, until fragrant, about 1 minute. Transfer to a plate to cool. Wipe out the pan.
Cook the vegetables
In the same pan used for the coriander seeds, warm 1 to 2 tablespoons oil over medium heat until hot but not smoking. Add the bell pepper and cook, stirring occasionally, until softened, 2 to 3 minutes. Stir in the garlic and green beans and cook until the garlic is fragrant, 1 to 2 minutes.
Add the coriander seeds, tomatoes, and ½ cup [¾ cup] water and bring to a simmer. Cook, stirring occasionally, until the beans are just tender, 3 to 4 minutes. Remove from the heat, stir in the parsley, and season to taste with salt and pepper. While the vegetables are cooking, prepare the steaks.
Prep and cook the steaks
- Pat the steaks dry with a paper towel; season generously with salt and pepper.
In another large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning once, until well browned, 2 to 3 minutes per side for medium-rare. Transfer to a plate to rest for 5 minutes. While the steaks are cooking and resting, prepare the artichoke butter.
Make the artichoke butter
- Finely chop the artichoke hearts.
- Finely chop enough dill to measure 1 teaspoon [2 tsp]. Save the rest for another use.
In a small bowl, using a masher or fork, mash together the butter, artichoke hearts, and dill. Season to taste with salt and pepper.
Transfer the vegetables to individual plates. Top with the steaks, garnish with the artichoke butter, and serve.
- Press the garlic (if you have a press).
- Strip the parsley leaves.
- Measure the dill.
- Mash the artichoke butter.
- Top the steaks with the artichoke butter.