Spicy chipotle-rubbed steaks with vegetable skewers and “creamy” slaw Available with top sirloins, Black Angus New York strips, or Black Angus filet mignons

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

Spicy chipotle-rubbed steaks with vegetable skewers and “creamy” slaw Available with top sirloins, Black Angus New York strips, or Black Angus filet mignons

Spicy chipotle-rubbed steaks with vegetable skewers and “creamy” slaw Available with top sirloins, Black Angus New York strips, or Black Angus filet mignons

Keto-Friendly, Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, Spicy, <600 Calories, Protein Plus

2 Servings, 430 Calories/Serving

25–40 Minutes

 Nothing says summer quite like the aroma of steaks on the grill and the sight of vegetables on a stick. We seasoned these steaks with chipotle for a smoky kick, whether you use the grill or not.

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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 top sirloin steaks (about 5 ounces each)
  • 2 organic Black Angus New York strips (about 10 ounces each)
  • 2 organic Black Angus filet mignons (about 5 ounces each)
  • 2 teaspoons chipotle chile powder
  • 1 organic zucchini or other summer squash
  • 3 ounces organic cremini or other button mushrooms
  • 3 ounces organic grape or cherry tomatoes
  • Wooden skewers
  • 1 wedge organic green or other cabbage (about 7 ounces)
  • 2 ounces organic shredded carrots
  • Sunbasket “creamy” slaw dressing (paleo mayo - honey - apple cider vinegar - celery seeds)
Chef's Tip

To get perfectly charred tomatoes, crisp-tender zucchini, and tender mushrooms, thread each type of vegetable onto its own skewer to maximize control over each specific ingredient's cooking. 

Grill It

Prepare a medium-hot fire on one side of a grill. Meanwhile, soak wooden skewers in water for 10 minutes, then thread the vegetables onto the skewers. Set the skewers on the grill directly over the heat and cook, turning occasionally, until the vegetables are charred on the outside, 8 to 10 minutes. Set the steaks on the grill directly over the heat and cook, turning once, until lightly charred, about 2 minutes per side. Transfer to indirect heat, close the grill, and cook without turning to the desired doneness.

Nutrition per serving

Calories 430, Total Fat 27g (35% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 200mg (9% DV), Total Carb. 19g (7% DV), Fiber 6g (21% DV), Total Sugars 9g (Incl. 2g Added Sugars, 4% DV), Protein 32g
Contains: Eggs

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, Sesame.

Instructions

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

Wash produce before use

1

Prep and cook the steaks

  • Pat the steaks dry with a paper towel; season generously with salt and as much chipotle chile powder as you like. 

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 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. 

While the steaks cook and rest, prepare the vegetable skewers.

 

2

Prep the vegetables; assemble the skewers

  • Cut the zucchini in half lengthwise, then crosswise into ½-inch-thick half-moons.
  • Cut the mushrooms in half lengthwise.

In a medium bowl, combine the zucchini, mushrooms, tomatoes, and 1 tablespoon [2 TBL] oil. Season with salt and pepper and toss to coat. Thread the vegetables onto the wooden skewers, keeping each type of vegetable on separate skewers or alternating the ingredients if desired. 

3

Cook the skewers

Warm the same pan used for the steaks over medium-high heat until hot but not smoking. Working in batches if needed, add the vegetable skewers and cook, turning occasionally, until the vegetables have some golden marks and are tender throughout, 8 to 10 minutes. Transfer to a plate and season with salt and pepper.
While the skewers cook, prepare the slaw.

4

Make the slaw

  • Cut away any core from the cabbage; thinly slice the cabbage.
In a large bowl, toss together the cabbage, carrots, and “creamy” slaw dressing. Season to taste with salt and pepper.

Serve

Transfer the steaks, vegetable skewers, and slaw to individual plates and serve.
Kids Can!
  • Toss the vegetables with oil, salt, and pepper.
  • Thread the vegetables onto skewers.
  • Assemble the slaw.
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