Steak with artichoke butter, green beans, and bell pepper
25 – 40 Minutes
Green beans and red bell peppers simmer with tomatoes to form an easy, nourishing side to these seared steaks.
In your bag
- 1½ tablespoons unsalted butter
- 1 red or other bell pepper
- 1 or 2 cloves peeled fresh garlic
- ½ pound green beans
- 3 or 4 sprigs fresh flat-leaf parsley
- 2 teaspoons coriander seeds
- ½ cup diced tomatoes
- Steak options:
- 2 top sirloin steaks (about 6 ounces each)
- 1 New York strip steak (about ¾ pound; 1 steak serves 2)
- 2 filet mignons (about 5 ounces each)
- ¼ cup cooked quartered artichoke hearts
- 6 or 7 sprigs fresh dill
It’s common to trim both ends from green beans but not necessary. Chef Justine saves time (and food waste) by trimming only the tough ends where the beans are snapped off from the stalk. The tapered tips are tender enough to eat.
According to the Herb Society of America, dill has been prized for thousands of years for its medicinal qualities. In ancient Rome, “gladiators were fed meals covered with dill because it was hoped that the herb would grant them valor and courage.”
Calories: 560, Protein: 42g (84% DV), Fiber: 7g (28% DV), Total Fat: 35g (54% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 2.5g, Saturated Fat: 12g (60% DV), Cholesterol: 135mg (45% DV), Sodium: 115mg (5% DV), Carbohydrates: 21g (7% DV), Total Sugars: 9g, 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.