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.

Seared steaks with roasted red pepper ajvar and cauliflower


Our chef's cook the sides and sauces, so there's no slicing, dicing or measuring. Just pan-sear the protein for a super easy, mouthwatering dinner.

Seared steaks with roasted red pepper ajvar and cauliflower

Keto-Friendly, Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 430 Calories/Serving

15–20 Minutes

Olive lovers, unite! Briny Kalamata olives mingle with cauliflower, almonds, and tomatoes in a Mediterranean side dish that cooks up in a few.

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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 box.
  • In your bag:
  • Your choice of protein
  • Organic cauliflower florets and pitted Kalamata olives
  • Sliced almonds
  • Organic grape or cherry tomatoes
  • Sunbasket roasted red pepper ajvar (pureed roasted eggplant - roasted red peppers - extra virgin olive oil - sherry vinegar - garlic - kosher salt - sweet smoked paprika - black pepper)

Nutrition per serving

Calories 430, Total Fat 28g (36% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 670mg (29% DV), Total Carb. 14g (5% DV), Fiber 5g (18% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 31g
Contains: Fish, 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, Sesame.


Wash produce before use


Cook your protein

  • Pat your protein dry with a paper towel. Season 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. 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. Do not clean the pan. 

Fish: Cook the fish until lightly browned, 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. 


Cook the cauliflower mixture

In the same pan, 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 and season with salt and pepper. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, until the vegetables are tender and 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.