Steaks with artichoke butter, green beans, and bell pepper

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Customer Favorite

Steaks with artichoke butter, green beans, and bell pepper

Soy-Free, Carb-Conscious, Gluten-Free, Mediterranean, Lean & Clean

2 Servings, 440 Calories/Serving

25–40 Minutes

For a luxe final touch, we top seared steaks with an easy compound butter made with artichoke hearts and dill. As the butter hits the meat, it melts into a rich sauce.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1½ tablespoons 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 top sirloin steaks (about 5 ounces each)
  • 2 organic filet mignons (about 5 ounces each)
  • 2 organic rib-eyes (about 7 ounces each)
  • ¼ cup cooked quartered artichoke hearts
  • 4 or 5 sprigs organic fresh dill

Ingredient IQ

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.”

Nutrition per serving

Calories: 440, Protein: 30g (60% DV), Fiber: 7g (28% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 1.5g, Saturated Fat: 9g (45% DV), Cholesterol: 90mg (30% DV), Sodium: 150mg (6% DV), Carbohydrates: 19g (6% DV), Total Sugars: 8g, Added Sugar: 0g (0% DV).
Contains: Milk

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

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.

2

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.

3

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.
Meanwhile, prepare the steaks.

4

Prep and cook the steaks

  • Pat the steaks dry with a paper towel; season generously with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks.

For top sirloins:
Cook, turning over frequently, until well browned, 6 to 8 minutes for medium-rare.

For filet mignons:
Cook, turning over frequently, until well browned, 8 to 12 minutes for medium-rare.

For rib-eyes:
Cook, turning over once, until well browned, 2 to 3 minutes per side for medium-rare.

Transfer the cooked steaks to a plate to rest for 5 minutes.

Meanwhile, prepare the artichoke butter.

5

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.

Serve

Transfer the vegetables to individual plates. Top with the steaks, garnish with the artichoke butter, and serve.

Kids Can!

  • 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.