Seared steaks with Brussels sprouts and chipotle mustard vinaigrette

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

Seared steaks with Brussels sprouts and chipotle mustard vinaigrette

Carb-Conscious, Diabetes-Friendly, Lean & Clean, Paleo, Soy-Free, Dairy-Free, Gluten-Free, Mediterranean

2 Servings, 380 Calories/Serving

20 Minutes

This 20-minute, one-pan dinner pairs steak with heart-healthy vegetables and a bold and smoky vinaigrette.

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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 5 ounces each)
  • 2 organic filet mignons (about 5 ounces each)
  • 2 organic New York strips (about 7 ounces each)
  • 3 organic scallions
  • ½ pound organic Brussels sprouts
  • 2 or 3 organic radishes (about 2 ounces total)
  • 1 or 2 cloves organic peeled fresh garlic
  • ¼ pound organic shredded green or other cabbage
  • Sun Basket chipotle mustard vinaigrette (EVOO - Dijon mustard - onion - apple cider vinegar - tomato paste - kosher salt - chipotle chile powder)

Nutrition per serving

Calories: 380, Protein: 31g (62% DV), Fiber: 7g (28% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 2g, Saturated Fat: 4g (20% DV), Cholesterol: 70mg (23% DV), Sodium: 520mg (22% DV), Carbohydrates: 18g (6% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).

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.


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

Wash produce before use


Prep and cook the steaks

  • Pat the steaks 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. Add the steaks.

For top sirloins:
Cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare.

For the filet mignons:
Cook, turning frequently, until well browned, 8 to 12 minutes for medium-rare.

For the New York strips:
Cook, turning once, until well browned, 2 to 4 minutes per side for medium-rare.

Transfer the cooked steaks to a plate to rest for 5 minutes. Cut the steaks into ½-inch-thick slices. Do not clean the pan.
While the steaks cook and rest, prepare the vegetables.


Prep the vegetables

  • Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish.
  • Trim the ends from the Brussels sprouts. Cut the sprouts in half lengthwise; cut any large sprouts into quarters.
  • Cut the radishes in half, then cut the halves into ¼-inch-thick wedges.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].


Cook the vegetables

In the same pan used for the steaks, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Stir in the white parts of the scallions and cook until starting to soften, 1 to 2 minutes. Add the Brussels sprouts and radishes, season with salt and pepper, and cook, turning once, until starting to char, 2 to 4 minutes. Add the cabbage and garlic and cook, stirring occasionally, until the cabbage is starting to wilt and the garlic is fragrant, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the vegetables to individual plates and top with the steaks. Spoon 1 tablespoon chipotle mustard vinaigrette over the steaks and garnish with the green parts of the scallions. Serve the remaining vinaigrette on the side.
Kids Can!
  • Time the steaks.
  • Press the garlic (if you have a press).
  • Measure the garlic.
  • Garnish with the scallions.