In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Seared steak with basil butter, asparagus and spring onions
Gluten-Free Friendly, Soy-Free
2 Servings, 510 Calories/Serving
30 Minutes
This classic dish brings the steakhouse home, as a house-made compound butter of basil, lemon zest and smoked paprika tops seared sirloin steak that’s served alongside smoky pan-grilled asparagus and spring onions.
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.
- 2 5-ounce sirloin tip steaks
- 2 to 3 spring onions
- 1 bunch asparagus
- 2 tablespoons basil butter
Nutrition per serving
Instructions
2-serving instructions (4-serving modifications in red)
Wash produce before use
1
Season steak, grill onions
Generously season steak with salt and pepper on both sides. Heat grill pan or skillet on medium. Rinse spring onions and slice in half lengthwise. Drizzle with oil and generously season with salt and pepper. Add onions to pan cut side down and grill, flipping once, until soft and slightly charred on both sides, 6 to 8 minutes. Remove from heat. Meanwhile:
*Trim and discard woody stems of asparagus. Toss asparagus with a drizzle of oil and season with salt and pepper.
*Trim and discard woody stems of asparagus. Toss asparagus with a drizzle of oil and season with salt and pepper.
2
Sear steak, prep dressing
Add steak to pan over medium heat and sear until brown on both sides and slightly pink in the middle, 3 to 4 minutes per side for medium rare. Remove from heat and let rest for 5 minutes.
3
Grill asparagus
Add asparagus to pan over medium heat and grill until soft and slightly charred on both sides, 6 to 8 minutes. Remove from heat.
Plate, serve
Plate steak alongside onions and asparagus. Top steak with a dollop of basil butter and allow butter to melt over vegetables.
5
Relevant tips and techniques