In order to bring you the best organic produce, some ingredients may differ from those depicted.
Steaks with artichoke butter, green beans, and bell pepper
Lean & Clean, Carb-Conscious, Mediterranean, Gluten-Free, Soy-Free
2 Servings, 440 Calories/Serving
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.
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
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: 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).
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
Cook the vegetables
Meanwhile, prepare the steaks.
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.
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.
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.
- 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.