Seared steaks with mushroom “scungilli” salad

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

Seared steaks with mushroom “scungilli” salad

Seared steaks with mushroom “scungilli” salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 450 Calories/Serving

20 Minutes

Mushrooms stand in for the scungilli (aka sea snails) in our riff on the popular Rhode Island salad, which makes a great pairing for simple seared steaks.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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 New York strips (about 7 ounces each)
  • 2 organic rib-eyes (about 7 ounces each)
  • 3 ounces organic cremini or other button mushrooms
  • 2 ounces roasted red peppers
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 1 organic romaine heart or other lettuce
  • ½ cup organic mirepoix (onions - carrots - celery)
  • Sunbasket lemon vinaigrette base (lemon juice - onion - garlic - Dijon mustard - porcini powder)
Shine from the Inside Out
What you cook at home doesn’t have to be fancy to be great—no need to mimic expensive restaurants or create an Instagram-worthy plate. Keep things simple. Successful home cooking is about enjoying the process of learning what you like and how you like to make it.
Ingredient IQ
The French word mirepoix, pronounced “meer-pwah,” first appeared in culinary writings in the early 1800s. It refers to the trio of onion, carrot, and celery that provides the foundation for countless recipes. Many cultures have a blend like it: Spanish sofrito combines onion, garlic, and tomato; the German Suppengrün marries leek, carrot, and celery root; and the Cajun holy trinity mixes onion, celery, and green bell pepper.
Grill It
Prepare a medium-hot fire on one side of a grill. Set the steaks on the grill directly over the heat and cook, turning once, until lightly charred, about 2 minutes per side. Transfer to indirect heat, close the grill, and cook without turning to the desired doneness.

Nutrition per serving

Calories 450, Total Fat 29g (37% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 210mg (9% DV), Total Carb. 12g (4% DV), Fiber 5g (18% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 35g

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

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

Wash produce before use

1

Prep and cook the steaks

  • Pat the steaks dry with a paper towel; season generously with salt and pepper.
For the top sirloins:
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare. Transfer to a plate to rest for 5 minutes. Do not clean the pan.

For the New York strips and 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 plate to rest for 5 minutes. Do not clean the pan.

While the steaks cook and rest, prepare the vegetables.

2

Prep the vegetables

  • Cut the mushrooms into quarters.
  • Scrape off any seeds from the roasted red peppers; coarsely chop any large pieces.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
  • Trim the root end from the romaine; coarsely chop the leaves.

3

Cook the mushrooms and mirepoix

In the same pan used for the steaks, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the mushrooms and mirepoix and cook, stirring occasionally, until starting to soften, 4 to 5 minutes. Remove from the heat and season to taste with salt and pepper.
While the mushrooms and mirepoix cook, prepare the vinaigrette.

4

Make the vinaigrette; assemble the salad

In a medium bowl, stir together the lemon vinaigrette base and 2 tablespoons [¼ cup] oil. Add the mushrooms and mirepoix, red peppers, and parsley and stir to coat. Season to taste with salt and pepper. Set aside ¼ cup [½ cup] mushroom mixture to garnish the steaks.
To the bowl with the remaining mushroom mixture, add the romaine and toss to combine.

Serve

Transfer the steaks and mushroom “scungilli” salad to individual plates. Top the steaks with the reserved mushroom mixture and serve.
Kids Can!
  • Strip the parsley leaves.
  • Stir the lemon vinaigrette.
  • Assemble the salad.
  • Top the steaks with the mushroom mixture.
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