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Seared steak with romesco and artichoke-olive salad

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

Grill Friendly

Seared steak with romesco and artichoke-olive salad

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

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.

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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 6 ounces each)
  • 1 organic rib-eye steak (about 14 ounces; 1 steak serves 2)
  • 2 organic filet mignons (about 5 ounces each)
  • Sun Basket steak spice blend (onion powder - granulated garlic - sweet smoked paprika)
  • 1 ounce pitted Kalamata olives
  • 1 tablespoon balsamic vinegar
  • 5 ounces organic baby kale or other leafy greens
  • 3 ounces cooked quartered artichoke hearts
  • Sun Basket romesco (roasted red peppers - almonds - EVOO - sherry vinegar - fresh garlic - sweet smoked paprika - kosher 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.

Grill It

Prepare a medium-hot fire on one side of a grill. Set the steak on the grill directly over the heat and cook, turning once, until starting to brown, about 2 minutes per side. Transfer to indirect heat, close the grill, and cook without turning until lightly charred and cooked to the desired doneness, 5 to 10 minutes longer for top sirloins and 5 to 15 minutes longer for rib-eye and filet mignons.

Nutrition per serving

Calories: 640, Protein: 40g (80% DV), Fiber: 5g (20% DV), Total Fat: 46g (71% DV), Monounsaturated Fat: 44g, Polyunsaturated Fat: 6g, Saturated Fat: 11g (55% DV), Cholesterol: 130mg (43% DV), Sodium: 760mg (32% 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 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. 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, 7 to 9 minutes for rib-eye, and 8 to 12 minutes for filet mignons. Transfer to a cutting board to rest for 5 minutes. Add more oil between batches if needed. Cut the steak into ½-inch-thick slices.
While the steak cooks and rests, prepare the salad.

2

Make the artichoke-olive salad

  • Cut the olives in half lengthwise.
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.

3

Serve

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

Kids Can!

  • Stir the balsamic vinegar and oil.
  • Toss the artichoke-olive salad.
  • Spoon the romesco over the steaks.

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