Seared steaks with romesco and kale-artichoke salad
20-Minute Meal

Seared steaks with romesco and kale-artichoke salad

Paleo, Gluten-Free, Dairy-Free, Soy-Free

2 Servings, 680 Calories/Serving

20 Minutes

Our house-made romesco transforms this paleo and gluten-free steak dinner. It’s served with a nourishing but easy salad so dinner is ready in just 20 minutes.


  • 2 top sirloin steaks (about 6 ounces each)
  • Steak spice blend (sweet smoked paprika - granulated garlic)
  • 1 tablespoon balsamic vinegar
  • ¼ pound baby kale
  • 3 ounces cooked quartered artichoke hearts
  • 3 tablespoons pitted Kalamata olives
  • Sun Basket romesco (roasted bell peppers - almonds - fresh garlic - sherry vinegar - sweet smoked paprika - olive oil - salt)

Chef's Tip

For perfectly browned steaks, be sure to pat the meat thoroughly dry before cooking, then give the oil plenty of time to heat before adding the meat to the pan.

Grill It

If you feel up for cooking outdoors, you can toss these steaks on the grill. Light a medium-hot fire and prep the steaks as directed. Place them on the grill rack directly over the heat and cook, turning once, until well browned, 2 to 4 minutes per side for medium-rare.

Nutrition per serving



Cook the steaks

  • Pat the steaks dry with a paper towel; season generously with salt, pepper, and the steak spice blend.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare, depending on thickness. Transfer to a cutting board to rest for 5 minutes, then cut the steaks against the grain into ¼-inch-thick slices.
While the steaks cook and rest, prepare the kale-artichoke salad.


Make the kale-artichoke salad

In a large bowl, stir together the balsamic vinegar and 1 tablespoon oil; season to taste with salt and pepper. Add the kale, artichoke hearts, and Kalamata olives and toss to coat.



Transfer the steaks and kale-artichoke salad to individual plates. Spoon half the romesco over the steaks and serve the remaining romesco on the side.

Protein: 40g (80% DV), Fiber: 4g (16% DV), Total Fat: 51g (78% DV), Monounsaturated Fat: 32g, Polyunsaturated Fat: 4g, Saturated Fat: 12g (60% DV), Cholesterol: 130mg (43% DV), Sodium: 1130mg (47% DV), Carbohydrates: 13g (4% DV), Total Sugars: 2g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts