In order to bring you the best organic produce, some ingredients may differ from those depicted.
Seared top sirloin steaks with chard two ways
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus
2 Servings, 500 Calories/Serving
Double the chard, double the fun! We use chard leaves for a sweet, earthy salad, and cook down the stems for a delicious complement to classic seared steak.
In your bag
- ¼ cup raisins
- Steak options:
- 2 top sirloin steaks (about 5 ounces each)
- 2 organic rib-eyes (about 7 ounces each)
- 2 organic New York strips (about 7 ounces each)
- 2 organic filet mignons (about 5 ounces each)
- 1 bunch organic rainbow or other chard (about ½ pound)
- Sunbasket honey-Dijon dressing (apple cider vinegar - honey - Dijon mustard)
- 1 teaspoon dried dill
- Sunbasket lemon vinaigrette base (lemon juice - onion - garlic - Dijon mustard - porcini powder)
- ½ teaspoon ground white pepper
- 3 ounces organic shredded carrots
- 3 tablespoons dry-roasted pumpkin seeds
Nutrition per serving
Calories 500, Total Fat 27g (35% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 540mg (23% DV), Total Carb. 29g (11% DV), Fiber 5g (18% DV), Total Sugars 18g (Incl. 4g Added Sugars, 8% DV), Protein 40g
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.
Wash produce before use
Soak the raisins; prep and cook the steaks
- In a small bowl, cover the raisins with hot tap water and soak until plumped, while you prepare the rest of the meal.
- Pat the steaks dry with a paper towel; season generously with salt and black pepper.
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 and your desired doneness is reached. For medium-rare, that’s 4 to 6 minutes for rib-eyes and New York strips, 6 to 8 minutes for top sirloins, and 8 to 12 minutes for filet mignons.
Transfer the cooked steaks to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices. Do not clean the pan. While the steaks are cooking and resting, prepare the chard.
Prep the chard; make the chard stem relish
- Strip the chard leaves from the stems; finely chop the stems. Stack the chard leaves together and roll up; thinly slice crosswise into strips, keeping the stems and leaves separate. Set aside the leaves for the salad.
In the same pan used for the steaks, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the chard stems, season with salt and black pepper, and cook, stirring occasionally, until almost tender, 3 to 4 minutes. Stir in 2 to 4 tablespoons water and cook until the chard stems are very tender and the water has evaporated, 1 to 2 minutes.
Transfer to a medium bowl, add the honey-Dijon dressing and dill, and stir to combine. Season to taste with salt and black pepper. While the chard stems are cooking, prepare the salad.
Make the chard salad
- Drain the raisins.
In a large bowl, stir together the lemon vinaigrette base, half the white pepper, and 1 to 2 tablespoons oil; season to taste with salt. Add the chard leaves, raisins, carrots, and pumpkin seeds and stir to combine. Season to taste with salt and the remaining white pepper.
Transfer the steaks and chard salad to individual plates. Spoon the chard stem relish over the steaks and serve.
- Strip the chard leaves.
- Stack the chard leaves and roll up.
- Time the cooking.
- Assemble the salad.
- Transfer the salad to plates.