Seared steaks with lemon-almond relish, baby broccoli, and romesco

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

Seared steaks with lemon-almond relish, baby broccoli, and romesco

Soy-Free, Paleo, Carb-Conscious, Gluten-Free, Dairy-Free

2 Servings, 680 Calories/Serving

30–45 Minutes

Almost too pretty to eat, this dish boasts colorful green baby broccoli, bright summer squash, and bold red romesco to accompany a perfectly seared steak.

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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.
  • 10 ounces organic baby broccoli
  • 1 or 2 organic yellow or other summer squash (about 6 ounces total)
  • 1 organic lemon
  • Steak options:
  • 2 top sirloin steaks (about 5 ounces each)
  • 2 organic filet mignons (about 5 ounces each)
  • 2 organic rib-eyes (about 7 ounces each)
  • 3 tablespoons roasted almonds
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Sun Basket romesco (roasted red peppers - almonds - EVOO - sherry vinegar - garlic - sweet smoked paprika - kosher salt)
Chef's Tip
To brown the steak perfectly, make sure to pat it as dry as possible and wait until the pan is nice and hot before cooking. These two steps ensure the browning known as the Maillard reaction, a chemical reaction between amino acids and natural sugars that yields a rich brown color and deep, "meaty" flavor and aroma.
Ingredient IQ
Originally from the northern Spanish region of Catalonia, romesco is a red pepper sauce traditionally thickened with ground nuts and stale bread. It’s often flavored with paprika, garlic, and vinegar, but the variations are endless. A perfect accompaniment for roasted fish and grilled meats, it’s also delicious as a spread on crostini or as a dip for raw vegetables.

Nutrition per serving

Calories: 680, Protein: 47g (94% DV), Fiber: 9g (36% DV), Total Fat: 46g (71% DV), Monounsaturated Fat: 30g, Polyunsaturated Fat: 6g, Saturated Fat: 7g (35% DV), Cholesterol: 100mg (33% DV), Sodium: 390mg (16% DV), Carbohydrates: 23g (8% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (almond)

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 roast the vegetables and lemon

Heat the oven to 400°F.
  • Trim the root ends from the baby broccoli.
  • Cut the squash in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Cut the lemon crosswise into ¼-inch-thick slices.
On one end of a sheet pan [on 1 sheet pan], toss the broccoli and squash with 2 to 3 teaspoons oil; season with salt and pepper and spread in an even layer. On the other end of the sheet pan [on a 2nd sheet pan], toss the lemon slices with 2 to 3 teaspoons oil; season with salt and pepper and spread in an even layer. Roast, stirring halfway through, until the vegetables are tender and lightly browned and the lemon starts to caramelize, 12 to 15 minutes. Transfer the lemon slices to a cutting board to cool slightly.
While the vegetables and lemon roast, prepare the steaks.

2

Prep and cook the steaks

  • Pat the steaks dry with a paper towel; season generously with salt and pepper.
For the top sirloins and filet mignons:
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare for top sirloins and 8 to 12 minutes for filet mignons. Transfer to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices.

For the rib-eyes:
In a large frying pan over high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning once, until well browned, 1 to 2 minutes per side for medium-rare. Transfer to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-inch slices.

While the steaks cook and rest, prepare the lemon-almond relish.

3

Make the lemon-almond relish

  • Cut the lemon slices into quarters.
  • Coarsely chop the almonds.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a medium bowl, stir together the lemon, almonds, and parsley. Season to taste with salt and pepper.

Serve

Spread the romesco on individual plates and top with the steaks. Garnish the steaks with the lemon-almond relish. Serve the broccoli and squash on the side.
Kids Can!
  • Season the vegetables and lemon for roasting.
  • Strip the parsley leaves.
  • Stir the lemon-almond relish.
  • Spread the romesco on the plates.
  • Garnish the steaks.