In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Seared steaks with lemon-almond relish, baby broccoli, and romesco
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 580 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.
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 Black Angus rib-eyes (about 10 ounces each)
- 2 Black Angus filet mignons (about 5 ounces each)
- 3 tablespoons roasted almonds
- 4 or 5 sprigs organic fresh flat-leaf parsley
- Sunbasket romesco (roasted red peppers - almonds - extra virgin olive oil - sherry vinegar - garlic - sweet smoked paprika - kosher salt)
Nutrition per serving
Calories 580, Total Fat 42g (54% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 330mg (14% DV), Total Carb. 21g (8% DV), Fiber 8g (29% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 37g
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, Sesame.
Instructions
Wash produce before use
1
Prep and roast the vegetables and lemon
- 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.
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.
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.
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 the steaks to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices.
While the steaks cook and rest, prepare the lemon-almond relish.
3
Make the lemon-almond relish
- Cut the roasted 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
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.