Steaks with artichoke butter, green beans, and bell peppers

Steaks with artichoke butter, green beans, and bell peppers

Gluten-Free, Soy-Free

2 Servings, 550 Calories/Serving

25 – 35 Minutes

Green beans and red bell peppers are simmered with tomatoes to form a nourishing, easy side for these seared steaks. Toasted coriander seeds give the vegetables a subtle citrusy flavor; they are also prized for their anti-inflammatory powers. For a luxe final touch, an easy compound butter mashed with chopped artichokes and dill goes on top of the steaks, melting into a rich sauce.

In your bag

  • 1½ tablespoons butter
  • 1 red bell pepper
  • Peeled fresh garlic
  • ½ pound green beans
  • 2 teaspoons coriander seeds
  • Fresh flat-leaf parsley
  • ½ cup diced tomatoes
  • Two 6-ounce top sirloin steaks
  • ¼ cup cooked quartered artichoke hearts
  • Fresh dill

Nutrition per serving



Prep the vegetables

  • Bring the butter 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.
  • Trim the stem ends from the green beans.


Toast the coriander seeds

In a dry, large frying pan over medium heat, toast the coriander seeds, stirring frequently, until fragrant, about 1 minute. Transfer to a plate to cool.


Cook the vegetables

  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In the same pan used for the coriander seeds, warm 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 tomatoes, coriander seeds, and ½ cup water and bring to a simmer. Cook 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 beans simmer, prepare the steaks.


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 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 plate to rest for 5 minutes.
While the steaks cook and rest, prepare the artichoke butter.


Make the artichoke butter

  • Finely chop the artichoke hearts.
  • Finely chop the dill.
In a small bowl, using a 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.

Calories: 550, Protein: 39 g, Fiber: 6 g, Total Fat: 36 g, Monounsaturated Fat: 21 g, Polyunsaturated Fat: 2.5 g, Saturated Fat: 11 g, Cholesterol: 110 mg, Sodium: 510 mg, Carbohydrates: 18 g, Added Sugar: 0 g.
Contains: Milk