In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Spicy chipotle-rubbed steaks with vegetable skewers and “creamy” slaw
Keto-Friendly, Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, Spicy, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 380 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
- ¼ pound organic grape or cherry tomatoes
- Wooden skewers
- 1 wedge organic green or other cabbage (about 7 ounces)
- Sunbasket “creamy” mustard vinaigrette (whole grain mustard - onion - extra virgin olive oil - Dijon mustard - apple cider vinegar - kosher salt)
Nutrition per serving
Calories 380, Total Fat 23g (29% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 460mg (20% DV), Total Carb. 15g (5% DV), Fiber 5g (18% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 31g
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 are cooking and resting, 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 are cooking, 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 and half the “creamy” mustard vinaigrette. Season to taste with salt, pepper, and more vinaigrette if desired.
Serve
Kids Can!
- Toss the vegetables with oil, salt, and pepper.
- Thread the vegetables onto skewers.
- Assemble the slaw.