Seared steaks with romesco and artichoke-olive salad

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

Seared steaks with romesco and artichoke-olive salad

Soy-Free, Paleo, Carb-Conscious, Dairy-Free, Mediterranean, Gluten-Free

2 Servings, 520 Calories/Serving

15 Minutes

Our house-made romesco is a match made in heaven for steak, not to mention the nourishing salad. This paleo dish is on the table in 15 minutes, with just one bowl and one pan to clean.

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In your bag

1 bag serves 2 (2 bags serve 4)
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 bag.
  • Steak options:
  • 2 top sirloin steaks (about 5 ounces each)
  • 2 organic filet mignons (about 5 ounces each)
  • 2 organic rib-eyes (about 7 ounces each)
  • Sun Basket steak spice blend (onion powder - granulated garlic - sweet smoked paprika)
  • 1 ounce pitted Kalamata olives
  • 1 tablespoon balsamic vinegar
  • 6 ounces organic baby kale or other leafy greens
  • 3 ounces cooked quartered artichoke hearts
  • Sun Basket romesco (roasted red peppers - almonds - EVOO - sherry vinegar - garlic - sweet smoked paprika - kosher salt)

Nutrition per serving

Calories: 520, Protein: 37g (74% DV), Fiber: 5g (20% DV), Total Fat: 35g (54% DV), Monounsaturated Fat: 39g, Polyunsaturated Fat: 5g, Saturated Fat: 7g (35% DV), Cholesterol: 90mg (30% DV), Sodium: 600mg (25% DV), Carbohydrates: 14g (5% DV), Total Sugars: 3g, 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.


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

Wash produce before use


Prep and cook the steaks

  • Pat the steaks dry with a paper towel; season generously with salt and pepper and sprinkle with the steak spice blend.
For the top sirloins and filet mignons:
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare for top sirloins and 8 to 12 minutes for filet mignons. Transfer to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices.

For the 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.

While the steaks cook and rest, prepare the salad.


Make the salad

  • Cut the olives in half lengthwise, checking for any pits.
In a large bowl, stir together the balsamic vinegar and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper. Add the kale, artichoke hearts, and olives and toss to coat. Season to taste with salt and pepper.


Transfer the steaks and artichoke-olive salad to individual plates. Spoon half the romesco over the steaks and serve the remaining romesco on the side.
Kids Can!
  • Stir the balsamic vinegar and oil.
  • Assemble the salad.
  • Spoon the romesco over the steaks.