
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
Gluten-Free Friendly, Keto-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.
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)
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
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
While the skewers cook, prepare the slaw.
4
Make the slaw
- Cut away any core from the cabbage; thinly slice the cabbage.
Serve
Kids Can!
- Toss the vegetables with oil, salt, and pepper.
- Thread the vegetables onto skewers.
- Assemble the slaw.