Seared flank steaks with broccolini, roasted parsnips, and romesco

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

Seared flank steaks with broccolini, roasted parsnips, and romesco

Seared flank steaks with broccolini, roasted parsnips, and romesco

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, <600 Calories

2 Servings, 650 Calories/Serving

35 Minutes

Mildly peppery and slightly sweet, broccolini is broccoli’s diminutive cousin. It’s understated flavor plays well with the sweet parsnips and bold romesco sauce here. All perfect partners for a well-seared steak.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • ½ pound parsnips
  • ½ pound broccolini
  • Flat-leaf parsley
  • l lemon
  • ¼ cup raw almonds
  • 2 flank steaks
  • ¼ cup romesco sauce (roasted red peppers - toasted almonds - garlic - smoked paprika - sherry vinegar - olive oil - salt)
  • ½ pound broccolini
  • Flat-leaf parsley
  • l lemon
  • ¼ cup raw almonds
  • 2 flank steaks
  • ¼ cup romesco sauce (roasted red peppers - toasted almonds - garlic - smoked paprika - sherry vinegar - olive oil - salt)

Nutrition per serving

Calories 48, Total Fat 36g (46% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 100mg (33% DV), Sodium 790mg (34% DV), Total Carb. 39g (14% DV), Fiber 13g (46% DV)

Instructions

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

Wash produce before use

1

Prep the vegetables

Heat the oven to 400ºF.
  • Scrub the parsnips, trim the ends, cut in half lengthwise and then into ¼ -inch-thick half moons.
  • Rinse the broccolini.
  • Coarsely chop the parsley leaves, discarding the stems.
  • Cut the lemon in half and slice into ¼-inch-thick rounds.
  • Coarsely chop the almonds.
On a sheet pan, spread the parsnips and lemon slices in an even layer, drizzle with oil, and season with salt and pepper. Roast in the oven until the parsnips are tender and lemons starting to caramelize, 12 to 15 minutes. While the parsnips cook, toast the almonds.

2

Toast the almonds

In a pan over medium heat, cook the almonds, stirring occasionally, until lightly toasted 6 to 8 minutes. Transfer the nuts to a plate to cool.
  • Coarsely chop the cooled almonds.

3

Season and cook the steak and broccolini

  • Season the steaks generously with salt and pepper.
In the same pan used to toast the almonds over medium-high heat, warm 1-2 teaspoons oil until hot but not smoking. Add the steak, cooking until until browned, 2 to 3 minutes on each side. Transfer the steak to a plate to rest. Using the same pan, add the broccolini, season with salt and cook, turning occasionally until just crisp tender and slightly charred, 4 to 5 minutes.

4

Make the lemon-almond relish

  • Coarsely chop the cooked lemon slices.
In a bowl, combine the lemon slices with the parsley, toasted almonds, and season with salt and pepper.

Serve

Transfer the romesco to individual plates. Slice the steak and place on top of the romesco. Garnish with the lemon-almond relish and serve with the parsnips and broccolini on the side.
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