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

Seared steaks with romesco and kale-artichoke salad

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

2 Servings, 640 Calories/Serving

20 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 20 minutes, with just one bowl and one pan to clean.

In your bag

1 bag serves 2 (2 bags serves 4)
  • Steak options:
  • 2 top sirloin steaks (about 6 ounces each)
  • 1 New York strip steak (about ¾ pound; 1 steak serves 2)
  • 2 filet mignons (about 5 ounces each)
  • Steak spice blend (onion powder - granulated garlic - sweet smoked paprika)
  • 1 tablespoon balsamic vinegar
  • ¼ pound baby kale
  • 3 ounces cooked quartered artichoke hearts
  • 1 ounce pitted Kalamata olives
  • Sun Basket romesco (roasted red peppers - almonds - olive oil - sherry vinegar - fresh garlic - sweet smoked paprika - salt)

Chef's Tip

For perfectly browned steak, 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.

Nutrition per serving

Calories: 640, Protein: 40g (80% DV), Fiber: 4g (16% DV), Total Fat: 46g (71% DV), Monounsaturated Fat: 44g, Polyunsaturated Fat: 6g, Saturated Fat: 11g (55% DV), Cholesterol: 130mg (43% DV), Sodium: 750mg (31% DV), Carbohydrates: 14g (5% DV), Total Sugars: 2g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts

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

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

Wash produce before use

1

Prep and cook the steak

  • Pat the steak 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 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the steak and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare for top sirloins and New York strip and 8 to 12 minutes for filet mignons. Add more oil between batches if the pan is dry. Transfer to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices.
While the steak cooks and rests, prepare the kale-artichoke salad.

2

Make the kale-artichoke salad

In a large bowl, stir together the balsamic vinegar and 1 tablespoon [2 TBL] oil. Add the kale, artichoke hearts, and Kalamata olives and toss to coat; season to taste with salt and pepper. to coat.

3

Serve

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

Kids Can!

  • Stir together the balsamic vinegar and oil.
  • Toss the salad.
  • Spoon the romesco over the steaks.

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