Seared steaks with quinoa-raisin pilaf and pipián verde

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

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Seared steaks with quinoa-raisin pilaf and pipián verde

Lean & Clean, Soy-Free, Diabetes-Friendly, Gluten-Free, Family-Friendly, Mediterranean, Dairy-Free

2 Servings, 600 Calories/Serving

35–50 Minutes

Red mole gets all the fame but here, its green cousin steals the show. Pipián verde is an earthy sauce with mild green chiles and pumpkin seeds. It’s perfection over pan-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.
  • 1 organic yellow onion
  • ½ cup rainbow quinoa
  • 2 tablespoons golden raisins
  • 1 organic lime
  • Sunbasket pipián verde base (mild green chiles - pumpkin seeds - tahini - kosher salt - onion powder - granulated garlic)
  • Steak options:
  • 2 top sirloin steaks (about 5 ounces each)
  • 2 organic rib-eyes (about 7 ounces each)
  • 2 organic New York strips (about 7 ounces each)
  • 2 organic filet mignons (about 5 ounces each)
  • 1 organic Roma or other tomato
  • 4 or 5 sprigs organic fresh mint

Nutrition per serving

Calories: 600, Protein: 35g (70% DV), Fiber: 8g (32% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 3g, Saturated Fat: 5g (25% DV), Cholesterol: 70mg (23% DV), Sodium: 220mg (9% DV), Carbohydrates: 49g (16% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).

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

Cook the onion and quinoa

  • Peel and finely chop the onion.
  • Rinse the quinoa.

In a medium sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened and starting to brown, 5 to 7 minutes. Remove from the heat and transfer half the onion to a medium bowl; cover and set aside. 

To the pot with the remaining onion, stir in the quinoa, raisins, and 1 cup [2 cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. While the onion and quinoa are cooking, start preparing the rest of the meal. 

2

Make the pipián verde

  • Zest and juice the lime, keeping the zest and juice separate. Measure 1 tablespoon [2 TBL] lime juice for the pipián verde; set aside the remaining juice and the zest for the quinoa.

To the bowl with the cooked onion, add the pipián verde base, 1 tablespoon [2 TBL] lime juice, and 1 tablespoon [2 TBL] water and stir to combine. Season to taste with salt and pepper.

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. 

 

For top sirloins:

Cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare.

 

For rib-eyes and New York strips: 

Cook, turning once, until well browned, 2 to 3 minutes per side for medium-rare. 

 

For filet mignons:

Cook, turning frequently, until well browned, 8 to 12 minutes for medium-rare.

 

Transfer the cooked steaks to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices. While the steaks are cooking and resting, prepare the remaining ingredients and finish the quinoa-raisin pilaf.

4

Prep the remaining ingredients; finish the pilaf

  • Cut away the core from the tomato; coarsely chop the tomato.
  • Strip the mint leaves from the stems; finely chop the leaves. Set aside 1 teaspoon [2 tsp] for garnish.

To the pot with the quinoa, stir in the lime zest, remaining lime juice, tomato, all except 1 teaspoon [2 tsp] mint, and 1 to 2 tablespoons oil and toss to combine. Season to taste with salt and pepper. 

Serve

Transfer the quinoa-raisin pilaf and steaks to individual plates. Top the steaks with the pipián verde, garnish the dish with the remaining mint, and serve.

Kids Can!
  • Rinse the quinoa.
  • Measure the water for the quinoa.
  • Stir the pipián verde. 
  • Strip the mint leaves.
  • Garnish with the mint.