Steak and charred vegetables with basil and lemon

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

Great for Entertaining

Steak and charred vegetables with basil and lemon

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, <600 Calories, Protein Plus

2 Servings, 530 Calories/Serving

30–45 Minutes

Warmer spring weather pairs well with a steak dinner, charred vegetables, fresh basil, and lemon. This paleo meal is dinner-party worthy.

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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.
  • 3 organic scallions
  • Steak options:
  • 2 top sirloin steaks (about 6 ounces each)
  • 1 organic rib-eye steak (about 14 ounces; 1 steak serves 2)
  • 1 organic New York strip steak (about 14 ounces; 1 steak serves 2)
  • 1 organic zucchini or other summer squash
  • 1 organic lemon
  • 4 or 5 sprigs organic fresh basil
  • 5 ounces organic grape or cherry tomatoes
  • 3 ounces organic baby kale or other leafy greens such as spinach

Nutrition per serving

Calories 530, Total Fat 34g (44% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 115mg (5% DV), Total Carb. 17g (6% DV), Fiber 5g (18% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 42g

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.


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

Wash produce before use


Make the scallion oil

  • Trim the root ends from the scallions; thinly slice the scallions.
In a small heatproof bowl, stir together the scallions, ½ teaspoon salt, and ½ teaspoon sugar, if using. In a large frying pan over medium-high heat, warm 2 to 3 tablespoons [3 to 4 TBL] olive oil until hot but not smoking. Carefully pour the oil over the scallions (they should sizzle) and stir to combine. Let stand while you prepare the steak and vegetables. Do not clean the pan.


Prep and cook the steak

  • Pat the steak dry with a paper towel; season generously with salt and pepper.
In the same pan used for the scallion oil, if dry, add 2 to 3 teaspoons [3 to 4 tsp] olive oil. Warm over medium-high heat until hot but not smoking. Working in batches if needed, add the steak and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare for top sirloins, 7 to 9 minutes for rib-eye and New York strip. Transfer to a plate and tent loosely with foil to keep warm. Add more olive oil between batches if needed. Do not clean the pan.
While the steak cooks and rests, prepare the vegetables.


Prep and cook the vegetables

  • Trim the ends from the zucchini; cut the zucchini in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Zest and juice the lemon, keeping the zest and juice separate. [Zest and juice 1 lemon; save the remaining lemon.]
  • Strip the basil leaves from the stems; coarsely chop the leaves.
In the same pan used for the steak, warm 1 tablespoon [2 TBL] olive oil over medium-high heat until hot but not smoking. Add the zucchini, season with salt, and cook, stirring occasionally, until lightly browned and starting to soften, 3 to 4 minutes. Add the tomatoes and cook, stirring occasionally, until starting to char and soften, 3 to 4 minutes. Working in batches if needed, stir in the baby kale and cook until just wilted, 1 to 2 minutes.
Remove from the heat and stir in the basil, lemon zest, 1 tablespoon [2 TBL] lemon juice, and 1 tablespoon [2 TBL] scallion oil. Season to taste with salt and pepper.


Transfer the steak and vegetables to individual plates. Drizzle the remaining scallion oil over the steak and serve.
Kids Can!
  • Stir together the scallions, salt, and sugar.
  • Juice the lemon.
  • Strip the basil leaves.