Pan-seared steaks with chimichurri and citrus-walnut salad

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

Pan-seared steaks with chimichurri and citrus-walnut salad

Pan-seared steaks with chimichurri and citrus-walnut salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Protein Plus

2 Servings, 810 Calories/Serving

15 Minutes

Sweet-tart citrus and delicately bitter chicory lettuce make a tongue-tingling winter salad, served with seared steak for an easy one-pan paleo meal.

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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 6 ounces each)
  • 1 organic rib-eye steak (about 14 ounces; 1 steak serves 2)
  • 2 organic filet mignons (about 5 ounces each)
  • 1 head organic escarole or other chicory lettuce
  • 2 organic tangerines or other citrus
  • 3 tablespoons walnuts
  • Sunbasket cinnamon vinaigrette base (maple syrup - sherry vinegar - coriander - cinnamon)
  • 3 ounces baby arugula or other leafy greens
  • Sunbasket chimichurri (EVOO - fresh parsley - red wine vinegar - fresh cilantro - fresh garlic - cumin - kosher salt)

Nutrition per serving

Calories 810, Total Fat 57g (73% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 360mg (16% DV), Total Carb. 33g (12% DV), Fiber 12g (43% DV), Total Sugars 18g (Incl. 6g Added Sugars, 12% DV), Protein 45g
Contains: Tree Nuts (walnut)

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.


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

Wash produce before use


Cook the steak

  • Pat the steak dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil 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 8 to 12 minutes for filet mignons. Transfer to a cutting board to rest for 5 minutes. Add more oil between batches if needed. Cut the steak into ½-inch-thick slices.
While the steak cooks and rests, prepare the salad.


Make the salad

  • Trim the root end from the escarole; coarsely chop the leaves.
  • Using your hands or a sharp knife, peel the tangerines; cut the tangerines in half lengthwise, then crosswise into ½-inch-thick half-moons. Discard any seeds.
  • Coarsely chop the walnuts for garnish.
In a small bowl, stir together the cinnamon vinaigrette base and 2 tablespoons [¼ cup] oil. Season to taste with salt and pepper.
In a large bowl, toss together the escarole, tangerines, arugula, and as much vinaigrette as you like (set aside any remaining vinaigrette for serving). Season to taste with salt and pepper.


Transfer the steak and salad to individual plates. Top each steak with 2 tablespoons chimichurri and garnish the salad with the walnuts. Serve any remaining vinaigrette and chimichurri on the side.
Kids Can!
  • Peel the tangerines by hand.
  • Stir the vinaigrette.
  • Assemble the salad.
  • Top the steak with chimichurri.
  • Garnish the salad with walnuts.