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.


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

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

2 Servings, 430 Calories/Serving

15–20 Minutes

Spoon our sweet, tangy red pepper spread over your choice of protein for an easy, savory meal that’s ready in minutes.

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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.
  • Organic cauliflower florets and pitted Kalamata olives
  • Sliced almonds
  • Organic grape or cherry tomatoes
  • Sun Basket roasted red pepper ajvar (roasted eggplant - roasted red peppers - EVOO - sherry vinegar - garlic - kosher salt - sweet smoked paprika - black pepper)

Nutrition per serving

Calories: 430, Protein: 30g (60% DV), Fiber: 5g (20% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 2.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 70mg (23% DV), Sodium: 680mg (28% DV), Carbohydrates: 13g (4% 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.


Wash produce before use


Cook your protein

  • Pat your protein 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 your protein.

Steaks: Cook the steaks, turning frequently, until well browned and medium-rare, 4 to 6 minutes for rib-eyes and New York strips, 6 to 8 minutes for top sirloins, and 8 to 12 minutes for filet mignons. Transfer to a plate to rest for 5 minutes. Do not clean the pan.

Chicken: Cook the chicken, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a plate to rest for 5 minutes. Do not clean the pan.

Fish: Cook the fish (skin side down for skin-on salmon or snapper) until lightly browned (and the skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate. Wipe out the pan.

Scallops: Cook the scallops without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate. Wipe out the pan.

Pork chops: Cook the pork chops, turning frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to a plate to rest for 5 minutes. Do not clean the pan.


Cook the cauliflower mixture

In the same pan used for your protein, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the cauliflower and Kalamata olives, almonds, 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.


Heat the ajvar

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


Transfer your protein and cauliflower mixture to individual plates. Spoon the ajvar over your protein and serve.