Seared steak over cabbage-plum salad with kimchi vinaigrette

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

Grill Friendly

Seared steak over cabbage-plum salad with kimchi vinaigrette

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

2 Servings, 430 Calories/Serving

20 Minutes

We love a perfectly seared steak, but it’s the stunningly colorful plum salad with a mouth-puckering kimchi vinaigrette that’s really the star.

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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 rib-eye steak (about 14 ounces; 1 steak serves 2)
  • 2 organic filet mignons (about 5 ounces each)
  • 1 organic red plum or other stone fruit
  • 1 organic carrot
  • 3 ounces organic shredded red or other cabbage
  • 3 ounces organic shredded green or other cabbage
  • Sun Basket kimchi vinaigrette (kimchi - fresh lime juice - coconut vinegar)
  • 1 organic summer squash
  • ½ teaspoon kimchi chile flakes (optional)

Nutrition per serving

Calories: 430, Protein: 41g (82% DV), Fiber: 5g (20% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 3.5g, Saturated Fat: 6g (30% DV), Cholesterol: 110mg (37% DV), Sodium: 260mg (11% DV), Carbohydrates: 19g (6% DV), Total Sugars: 11g, Added Sugars: (kimchi contains trace amount of added sugar for fermentation): 0g (0% DV).
Contains: 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 and cook the steak

  • Pat the steak 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. 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, 7 to 9 minutes for rib-eye, 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. Wipe out the pan.
While the steak cooks and rests, prepare the salad and the squash.

2

Make the cabbage-plum salad

  • Cut the plum in half and remove the pit; cut the fruit into ¼-inch-thick slices.
  • Scrub or peel the carrot and trim the ends; cut the carrot in half lengthwise, then thinly slice on the diagonal.
In a large bowl, toss together the red cabbage, green cabbage, plum, carrot, and kimchi vinaigrette. Season to taste with salt and pepper. Let stand while you prepare the squash.

3

Prep and cook the squash

  • Trim the ends from the squash; cut the squash crosswise into 2-inch-long pieces. Cut each piece lengthwise into thin slices, then the slices lengthwise into thin matchsticks.
In the same pan used for the steak, warm 1 teaspoon [2 tsp] oil over medium-high heat until hot but not smoking. Stir in the squash, season with salt and pepper, and cook until browned and starting to soften, 1 to 2 minutes. Transfer to a plate.

Serve

Transfer the cabbage-plum salad to individual bowls and top with the steak and squash. Garnish with as much kimchi chile as you like and serve.
Kids Can!
  • Time the steak.
  • Remove the pit from the plum.
  • Scrub the carrot.
  • Toss the cabbage-plum salad.