Spicy chipotle-rubbed steaks with vegetable skewers and “creamy” slaw

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

Soy-Free, Carb-Conscious, Dairy-Free, Gluten-Free, Mediterranean, Lean & Clean, Paleo, Spicy, Diabetes-Friendly

2 Servings, 440 Calories/Serving

25–40 Minutes

Bring outdoor cooking indoors with these golden brown vegetable skewers and pan-seared steaks, perfectly seasoned with chipotle for a smoky kick.

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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 5 ounces each)
  • 2 organic filet mignons (about 5 ounces each)
  • 2 organic New York strips (about 7 ounces each)
  • 2 teaspoons chipotle chile powder
  • 1 organic zucchini or other summer squash
  • 5 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
  • Sun Basket “creamy” slaw dressing (paleo mayo - honey - apple cider vinegar - celery seeds)
Chef's Tip
To get perfectly roasted tomatoes, crisp-tender zucchini, and tender mushrooms, thread each type of vegetable onto separate skewers (instead of alternating them on the same skewers) so you can adjust the cooking time for each vegetable as needed.

Nutrition per serving

Calories: 440, Protein: 30g (60% DV), Fiber: 6g (24% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 1.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 80mg (27% DV), Sodium: 200mg (8% DV), Carbohydrates: 20g (7% DV), Total Sugars: 7g, Added Sugars: 2g (4% DV).
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.

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.
For the top sirloins and filet mignons:
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, 6 to 8 minutes for medium-rare for top sirloins and 8 to 12 minutes for filet mignons. Transfer to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices. Wipe out the pan.

For the New York strips:
In a large frying pan over high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning once, until well browned, 1 to 2 minutes per side for medium-rare. Transfer to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices. Wipe out the pan.

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, alternating the ingredients or keeping each type of vegetable on separate skewers, as 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.