Pepper and onion–smothered Black Angus steaks with kumquat salad

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

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Pepper and onion–smothered Black Angus steaks with kumquat salad

Soy-Free, Dairy-Free, Gluten-Free, Paleo

2 Servings, 920 Calories/Serving

35–50 Minutes

Smothered with tender onion and bell pepper and served alongside a bright kumquat salad, this eye-catching steak dinner is a celebration of color. 

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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.
  • 1 organic red onion
  • 1 organic red or other bell pepper
  • Sun Basket steak sauce (water - sherry vinegar - tomato paste - dried plums - coconut nectar - anchovy paste - kosher salt - onion powder - granulated garlic - porcini powder - black pepper - allspice)
  • Steak options:
  • 2 Black Angus New York strips (about 10 ounces each)
  • 2 Black Angus rib-eyes (about 10 ounces each)
  • 2 organic filet mignons (about 5 ounces each)
  • 1 organic orange
  • 3 ounces organic kumquats
  • 3 tablespoons roasted pistachios
  • 1 tablespoon honey
  • 5 ounces organic mixed greens or other leafy greens

Nutrition per serving

Calories: 920, Protein: 48g (96% DV), Fiber: 11g (44% DV), Total Fat: 59g (91% DV), Monounsaturated Fat: 3.5g, Polyunsaturated Fat: 2g, Saturated Fat: 16g (80% DV), Cholesterol: 115mg (38% DV), Sodium: 550mg (23% DV), Carbohydrates: 50g (17% DV), Total Sugars: 31g, Added Sugars: 1g (2% DV).
Contains: Fish (anchovy), Tree Nuts (pistachio)

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 onion, bell pepper, and steaks

  • Peel and thinly slice the onion. Set aside ½ cup [1 cup] for the salad and the rest to cook with the bell pepper.
  • Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
  • Set aside half the steak sauce for serving. 
  • Pat the steaks dry with a paper towel; season with salt and pepper.

In a large bowl, combine the steaks and half the steak sauce, turning to coat both sides. Let stand while you prepare the salad ingredients. 

2

Prep the salad ingredients and dressing

  • Juice half the orange; save the remaining orange half for another use. [Juice 1 orange; save the remaining orange for another use.]
  • Roll the kumquats between your palms until the skin looks shiny to release the oils. Thinly slice the kumquats crosswise; discard any large seeds.
  • Coarsely chop the pistachios.

In a large bowl, stir together the honey, 2 tablespoons [¼ cup] orange juice, and 2 tablespoons [¼ cup] oil. Season the dressing to taste with salt and pepper.

3

Cook the steaks

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

 

For New York strips and rib-eyes: 

Cook, turning once, until well browned, 2 to 3 minutes per side for medium-rare. 

 

For filet mignons:

Cook, turning frequently, until well browned, 8 to 12 minutes for medium-rare.

 

Transfer the cooked steaks to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices. Do not clean the pan. 

4

Cook the onion and bell pepper

In the same pan used for the steaks, if dry, add 2 to 3 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add all except ½ cup [1 cup] onion, season with salt and pepper, and cook, stirring occasionally, until starting to brown, 3 to 5 minutes. Add the bell pepper, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 5 minutes. Remove from the heat. When the vegetables are almost done, finish the salad.

5

Assemble the salad

To the bowl with the dressing, add the mixed greens, kumquats, pistachios, and remaining onion and toss to combine. Season to taste with salt and pepper. 

Serve

Transfer the steaks to individual plates and top with the onion and bell pepper. Serve the salad and remaining steak sauce on the side.

Kids Can!
  • Measure the onion for the salad.
  • Juice the orange.
  • Roll the kumquats.
  • Stir the dressing.
  • Assemble the salad.