Black Angus rib-eyes with romesco and artichoke-olive salad

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

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Black Angus rib-eyes with romesco and artichoke-olive salad

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

2 Servings, 680 Calories/Serving

15 Minutes

Romesco was first made by fishermen in coastal Catalonia, Spain, to accompany seafood. But little did they know, this smoky-nutty sauce tastes just as rich over Black Angus steaks.

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In your bag

1 bag serves 2 (2 bags serve 4)
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 bag.
  • Steak options:
  • 2 Black Angus rib-eyes (about 10 ounces each)
  • 2 Black Angus New York strips (about 10 ounces each)
  • 2 organic filet mignons (about 5 ounces each)
  • Sunbasket 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
  • ½ cup cooked quartered artichoke hearts
  • Sunbasket romesco (roasted red peppers - almonds - extra virgin olive oil - sherry vinegar - garlic - sweet smoked paprika - kosher salt)

Nutrition per serving

Calories: 680, Protein: 57g (114% DV), Fiber: 8g (32% DV), Total Fat: 42g (65% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 2.5g, Saturated Fat: 11g (55% DV), Cholesterol: 120mg (40% DV), Sodium: 640mg (27% DV), Carbohydrates: 21g (7% DV), Total Sugars: 5g, 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.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks. 


For rib-eyes and New York strips:

Cook, turning once, until well browned, 2 to 3 minutes per side for medium-rare.


For filet mignons:

Cook, turning frequently, until well browned, 8 to 12 minutes for medium-rare. 


Transfer the cooked steaks to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices. While the steaks are cooking and resting, 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.