Pepper and onion–smothered steak with citrus salad

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

Our Dietitian's Favorite

Pepper and onion–smothered steak with citrus salad

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

2 Servings, 720 Calories/Serving

35–50 Minutes

Our custom steak sauce and kumquat salad turn a classic steak dinner into a gluten-free, paleo, but most importantly—colorful—rite of spring.

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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.
  • Steak options:
  • 2 top sirloin steaks (about 6 ounces each)
  • 1 organic New York strip steak (about ¾ pound; 1 steak serves 2)
  • 2 organic filet mignons (about 5 ounces each)
  • Sun Basket steak sauce (sherry vinegar - tomato paste - prunes - coconut nectar - anchovies - kosher salt - onion powder - granulated garlic - porcini powder - black pepper - allspice)
  • 1 organic red onion or shallots
  • 1 organic red or other bell pepper
  • 1 organic Valencia or other orange
  • 3 ounces organic kumquats
  • 2 tablespoons roasted pistachios
  • 1 tablespoon honey
  • 5 ounces organic mixed greens or other leafy greens such as spinach

Nutrition per serving

Calories: 720, Protein: 44g (88% DV), Fiber: 10g (40% DV), Total Fat: 39g (60% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 2.5g, Saturated Fat: 8g (40% DV), Cholesterol: 110mg (37% DV), Sodium: 530mg (22% DV), Carbohydrates: 49g (16% DV), Total Sugars: 31g, Added Sugars: (honey, coconut nectar): 10g (20% DV).
Contains: Fish, Tree Nuts

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 steak, onion, and pepper

  • Pat the steak dry with a paper towel; season with salt and pepper.
  • Set aside half the steak sauce for serving.
  • 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.
In a large bowl, combine the steak 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.]
  • 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 steak

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the steak and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare for top sirloins and New York strip and 8 to 12 minutes for filet mignons. Transfer to a cutting board to rest for 5 minutes. Add more oil between batches if needed. Cut the steak into ½-inch-thick slices. Do not clean the pan.

4

Cook the onion and bell pepper

In the same pan used for the steak, if dry, add 2 to 3 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add all except the 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 pepper is almost done cooking, finish the salad.

5

Toss the salad

To the large 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 steak to individual plates and top with the onion and pepper. Serve the citrus 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.
  • Toss the salad.