Steaks with artichoke-red pepper tapenade and sweet potato fries

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

Steaks with artichoke-red pepper tapenade and sweet potato fries

Steaks with artichoke-red pepper tapenade and sweet potato fries

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Protein Plus

2 Servings, 670 Calories/Serving

20–30 Minutes

Tapenade is a dream condiment for a cook in a hurry. Full of bold and briny flavor, it adds instant richness as a dip, spread, or sauce. When you swap in marinated artichokes and roasted peppers for the traditional olives and capers, it makes a substantial accompaniment to 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.
  • ¾ pound sweet potatoes
  • Fresh flat-leaf parsley
  • ½ cup quartered marinated artichoke hearts
  • 1½ ounces roasted red peppers
  • 1½ ounces cup roasted almonds
  • 2 sprigs oregano
  • 2 teaspoons sherry vinegar
  • Two 6-ounce top sirloin steaks
  • 1 teaspoon sweet smoked paprika

Nutrition per serving

Calories 670, Total Fat 39g (50% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 730mg (32% DV), Total Carb. 39g (14% DV), Fiber 9g (32% DV), Protein 43g
Contains: Tree Nuts


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

Wash produce before use


Prep and cook the sweet potatoes

Preheat the oven to 400°F.
  • Cut the sweet potatoes into 1-inch wedges.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
On a sheet pan, toss the sweet potatoes with 2 to 3 teaspoons oil and season with salt and pepper. Spread in an even layer and roast, turning halfway through, until just tender, 18 to 20 minutes. Remove from the oven and toss with the parsley.
While the potatoes roast, prepare the tapenade and steaks.


Make the tapenade

  • Finely chop the artichoke hearts and roasted red peppers.
  • Coarsely chop the almonds.
  • Strip the oregano leaves from the stems; finely chop the leaves.
In a bowl, combine the artichokes, roasted peppers, almonds, and oregano with the vinegar and 1 tablespoon oil. Stir and season to taste with salt and pepper, if needed.


Cook the steaks

  • Pat the steaks dry with a paper towel. Season them generously with salt, pepper, and the paprika.
In a pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steaks and cook, turning frequently, until well-browned, 6 to 8 minutes total for medium-rare, depending on thickness. Transfer to a plate to rest for 5 minutes.


Transfer the steaks to individual plates. Top with the tapenade and serve with the sweet potato fries on the side.


Chef's tip

Turning the steaks frequently while they cook bastes them from the inside out, which not only helps them stay moist, it helps them cook more evenly.