Seared steaks with roasted red pepper ajvar and cauliflower

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

Pre-Prepped

Our chefs cook the sides and sauces, so there's no slicing, dicing, or measuring. Just pan-sear the protein for a mouthwatering dinner in under 20 minutes.

Seared steaks with roasted red pepper ajvar and cauliflower

Diabetes-Friendly, Gluten-Free, Paleo, Carb-Conscious, Mediterranean, Soy-Free, Lean & Clean, Dairy-Free

2 Servings, 400 Calories/Serving

15–20 Minutes

A sweet, tangy sauce from the Balkans, ajvar (pronounced “ay-vahr”) is a Serbian word, borrowed from the Turkish hayvar, or “caviar,” served here to complement juicy steaks.

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Ingredients

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 box.
Seared steaks with roasted red pepper ajvar and cauliflower
  • In your tray:
  • Organic cauliflower
  • Pitted Kalamata olives
  • Almonds
  • In your bag:
  • Steak options:
  • Top sirloin steaks
  • Organic filet mignons
  • Organic rib-eyes
  • New York strips
  • Sun Basket roasted red pepper ajvar (eggplant - roasted red peppers - EVOO - sherry vinegar - garlic - kosher salt - sweet smoked paprika - black pepper)
  • Organic grape or cherry tomatoes

Nutrition per serving

Calories: 400, Protein: 31g (62% DV), Fiber: 6g (24% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 2g, Saturated Fat: 4g (20% DV), Cholesterol: 70mg (23% DV), Sodium: 620mg (26% DV), Carbohydrates: 16g (5% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
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.

Instructions

Wash produce before use

1

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

For filet mignons:
Cook, turning over frequently, until well browned, 8 to 12 minutes for medium-rare.

For New York strips and rib-eyes:
Cook, turning over once, until well browned, 2 to 3 minutes per side for medium-rare.

Transfer the cooked steaks to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices. Do not clean the pan. While the steaks rest, cook the vegetables.

2

Cook the cauliflower-mixture

In the same pan used for the steaks, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the cauliflower-mixture and tomatoes, season with salt and pepper, and cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, until heated through, 3 to 5 minutes. Transfer to a plate. Do not clean the pan.

3

Heat the ajvar

In the same pan used for the cauliflower, stir in the roasted red pepper ajvar and cook over medium heat until heated through, 30 seconds to 1 minute. Remove from the heat.

Serve

Transfer the steaks and cauliflower to individual plates. Spoon the ajvar over the steaks and serve.

The foods in your tray have been prepared for you to enjoy fresh; do not freeze. Per USDA recommendations, heat to at least 165°F.

Do not expose tray to open flame or direct contact with heating element.