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Seared steaks with lentils, harissa, and spicy honey carrots
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Carb-Conscious, Spicy, <600 Calories, Protein Plus
2 Servings, 530 Calories/Serving
25–40 Minutes
Red harissa paste mixed with honey and an orange-cumin vinaigrette brings just the right amount of heat to the sides and cuts the richness of the savory steak.
In your bag
- 2 or 3 organic carrots (about 9 ounces total)
- ¼ cup red harissa
- Sunbasket orange-cumin vinaigrette (extra virgin olive oil - orange juice - apple cider vinegar - Dijon mustard - shallot-garlic confit - honey - cumin - orange juice concentrate - cilantro - kosher salt - black pepper - xanthan gum)
- 2 teaspoons honey
- Steak options:
- 2 top sirloin steaks (about 5 ounces each)
- 2 Black Angus New York strips (about 10 ounces each)
- 2 Black Angus filet mignons (about 5 ounces each)
- 4 or 5 sprigs organic fresh cilantro
- ½ pound cooked green lentils
Nutrition per serving
Calories 530, Total Fat 27g (35% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 770mg (33% DV), Total Carb. 38g (14% DV), Fiber 13g (46% DV), Total Sugars 13g (Incl. 4g Added Sugars, 8% DV), Protein 36g
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
Wash produce before use
1
Prep the carrots; make the honey-harissa vinaigrette
- Scrub or peel the carrots and trim the ends; cut the carrots on the diagonal into 1-inch-thick slices.
- Set aside half the red harissa for the lentils.
In a small bowl, stir together 3 tablespoons [6 TBL] orange-cumin vinaigrette, the honey, and half the red harissa. Season to taste with salt and pepper, adding more vinaigrette if desired. Divide into two equal portions, one for the carrots and one for serving.
2
Cook the carrots
In a large frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the carrots, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add ½ cup [¾ cup] water, cover, and cook until the carrots are tender and most of the water has evaporated, 5 to 6 minutes. Stir in half the honey-harissa vinaigrette and cook for 30 to 60 seconds. Remove from the heat, transfer to a medium bowl, and season to taste with salt and pepper.
While the carrots are cooking, cook the steaks.
3
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 and cook, turning frequently, until well browned and your desired doneness is reached. For medium-rare, that’s 4 to 6 minutes for New York strips, 6 to 8 minutes for top sirloins, and 8 to 12 minutes for filet mignons. Transfer the cooked steaks to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices. Wipe out the pan.
While the steaks are resting, prepare the garnish and cook the lentils.
4
Prep the garnish; cook the lentils
- Coarsely chop the cilantro; set aside for garnish.
In the same pan used for the steaks, add the lentils, cover, and cook over medium heat, stirring occasionally, until heated through, 2 to 3 minutes. Remove from the heat and stir in half the remaining harissa. Season to taste with salt, pepper, and as much of the remaining harissa as you like.
Serve
Transfer the lentils to individual plates and top with the carrots and sliced steak. Spoon over any remaining honey-harissa vinaigrette, garnish with the cilantro, and serve.
Kids Can!
- Stir the honey-harissa vinaigrette.
- Time the cooking.
- Set the table.
- Garnish with the cilantro.