In order to bring you the best organic produce, some ingredients may differ from those depicted.
Print instructions
Pastrami-spiced steak salad with pickled vegetables and rémoulade Available with top sirloins or Black Angus rib-eyes, New York strips, or filet mignons
Keto-Friendly, Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 410 Calories/Serving
20 Minutes
Take a bite of the Big Apple with our deconstructed deli-style sammy. Made with juicy steaks, classic pastrami spices, briny pickles, and crisp lettuce, this meal is ready in a New York minute.
In your bag
- 1 organic red onion
- 1 organic celery rib
- 2 tablespoons red wine vinegar
- 3 or 4 cornichons
- Sunbasket Dijon mayo (Dijon mustard - paleo mayo)
- Steak options:
- 2 top sirloin steaks (about 5 ounces each)
- 2 Black Angus rib-eyes (about 10 ounces each)
- 2 Black Angus New York strips (about 10 ounces each)
- 2 Black Angus filet mignons (about 5 ounces each)
- Sunbasket pastrami spice blend (black pepper - coriander - mustard seeds - onion powder - granulated garlic - sweet smoked paprika - ground mustard)
- 1 organic romaine heart or other lettuce
- 3 ounces organic grape or cherry tomatoes
Nutrition per serving
Calories 410, Total Fat 24g (31% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 690mg (30% DV), Total Carb. 20g (7% DV), Fiber 8g (29% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 31g
Contains:
Eggs
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, Sesame.
Instructions
Wash produce before use
1
Pickle the vegetables
- Peel and thinly slice enough onion to measure 1 cup [2 cups]. Transfer ¼ cup [½ cup] sliced onion to a medium bowl; set aside the remaining sliced onion for caramelizing.
- Thinly slice the celery on the diagonal.
To the bowl with the ¼ cup [½ cup] sliced onion, add the celery and red wine vinegar. Season with salt and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.
2
Caramelize the onion
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the remaining sliced onion, season with salt, and cook, stirring occasionally, until softened and starting to caramelize, 8 to 10 minutes. Transfer to a large bowl and cover to keep warm. Do not clean the pan.
While the onion is cooking, prepare the rémoulade and your protein.
3
Make the rémoulade
- Finely chop the cornichons.
In a small [medium] bowl, stir together the cornichons, Dijon mayo, and 1 teaspoon [2 tsp] liquid from the pickled vegetables. Season to taste with salt and pepper.
4
Prep and cook the steaks
- Pat the steaks dry with a paper towel; season with salt and as much of the pastrami spice blend as you like.
In the same pan used for the onion, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the steaks and cook, turning frequently, until well browned and your desired doneness is reached. For medium-rare, that’s 4 to 6 minutes for New York strips and rib-eyes, 6 to 8 minutes for top sirloins, and 8 to 12 minutes for filet mignons.
Transfer the cooked steaks to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices, then transfer to the bowl with the caramelized onion; season to taste with salt and pepper, and toss to combine.
While the steak is resting, prepare the salad.
5
Make the salad
- Trim the root end from the romaine heart; coarsely chop the leaves.
- Cut the tomatoes in half.
- Using a slotted spoon, remove the pickled vegetables from the brine.
In another large bowl, toss together the romaine, tomatoes, and as many pickled vegetables and as much rémoulade as you like. Season to taste with salt.
Serve
Transfer the salad to individual bowls and top with the steak and caramelized onion. Serve any remaining pickled vegetables and rémoulade on the side.
Kids Can!
- Measure the onion.
- Assemble the pickled vegetables.
- Stir the rémoulade.
- Remove the pickled vegetables from the brine.
- Assemble the salad.