Seared steaks with bagna càuda, cauliflower, and radishes

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

Seared steaks with bagna càuda, cauliflower, and radishes

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

15 Servings, 540 Calories/Serving

15 Minutes

This dish embraces the translation of the name bagna càuda, which means “hot bath,” by basting steak in an umami-rich blend of garlic and anchovy.

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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.
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 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)
  • Sun Basket bagna càuda (EVOO - anchovy paste - garlic - kosher salt - black pepper)
  • 3 organic scallions
  • ¼ pound organic grape or cherry tomatoes
  • 3 or 4 organic radishes (about ¼ pound total)
  • ½ head organic cauliflower

Nutrition per serving

Calories: 540, Protein: 46g (92% DV), Fiber: 7g (28% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 3g, Saturated Fat: 8g (40% DV), Cholesterol: 130mg (43% DV), Sodium: 430mg (18% DV), Carbohydrates: 32g (11% DV), Total Sugars: 20g, Added Sugars: 0g (0% DV).
Contains: Fish (anchovy)

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 cook the steaks and bagna càuda

  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
  • 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 but still rare, 5 to 6 minutes for top sirloins and 7 to 10 minutes for filet mignons. Add the bagna càuda, half the parsley, and 1 tablespoon [2 TBL] ghee or butter, if using, and cook, spooning the sauce over the steaks, until fragrant and warmed through and the steaks are medium-rare, 1 to 2 minutes. Remove from the heat.

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 starting to brown, about 1 minute per side. Add the bagna càuda, half the parsley, and 1 tablespoon [2 TBL] ghee or butter, if using, and cook, spooning the sauce over the steaks, until fragrant and warmed through and the steaks are medium-rare, 1 to 2 minutes. Remove from the heat.

Transfer the steaks to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices. Season the bagna càuda to taste with salt and pepper; set aside in the pan for serving.

While the steaks cook and rest, start preparing the vegetables.

2

Prep and cook the vegetables

  • Trim the root ends from the scallions; cut the scallions into 1-inch lengths.
  • Cut the tomatoes in half.
  • Cut the radishes lengthwise into quarters.
  • Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the scallions, tomatoes, and radishes, cut sides down, season with salt and pepper, and cook without stirring until starting to brown, 2 to 3 minutes. Stir in the cauliflower and cook until starting to brown, 1 to 2 minutes. Add 2 tablespoons [¼ cup] water, cover, and cook, stirring occasionally, until the cauliflower starts to soften, the tomatoes have broken down slightly, and the scallions and radishes are just tender, 2 to 4 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the steaks and vegetables to individual plates and spoon the bagna càuda over the steaks. Garnish with the remaining parsley and serve.
Kids Can!
  • Strip the parsley leaves.
  • Measure the ghee or butter, if using.
  • Measure the water for the vegetables.
  • Garnish with the parsley.