Steak salad with chipotle vinaigrette and charred scallion relish

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

Customer Favorite

Steak salad with chipotle vinaigrette and charred scallion relish

Gluten-Free, Dairy-Free, Soy-Free, Carb-Conscious, Paleo

2 Servings, 570 Calories/Serving

20 Minutes

This main-course steak salad comes together quickly and can be made as spicy or as mild as you’d like.

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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 5 ounces each)
  • 2 organic filet mignons (about 5 ounces each)
  • 2 organic New York strips (about 7 ounces each)
  • 1 head organic Artisan or other lettuce
  • 2 or 3 organic radishes (about 2 ounces total)
  • 3 ounces organic grape or cherry tomatoes
  • Sunbasket chipotle vinaigrette base (EVOO - whole grain mustard - onion - apple cider vinegar - tomato paste - kosher salt - chipotle chile powder)
  • 3 organic scallions
  • 2 tablespoons pickled jalapeños
Grill It
Prepare a medium-hot fire on one side of a grill. Set the steaks on the grill directly over the heat and cook, turning once, until lightly charred, about 2 minutes per side. Transfer to indirect heat, close the grill, and cook without turning to the desired doneness.

Nutrition per serving

Calories 570, Total Fat 44g (68% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 340mg (14% DV), Total Carb. 10g (3% DV), Fiber 4g (16% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 33g

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 pepper.
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, start preparing the salad.

2

Make the salad

  • Trim the root end from the lettuce; coarsely chop the leaves.
  • Thinly slice the radishes.
  • Cut the tomatoes in half.
In a small bowl, stir together the chipotle vinaigrette base and 2 tablespoons [¼ cup] oil; season to taste with salt and pepper.
In a large bowl, toss together the lettuce, radishes, tomatoes, and as much chipotle vinaigrette as you like (set aside the remaining vinaigrette for serving). Season to taste with salt and pepper.

3

Make the charred scallion relish

  • Trim the root ends from the scallions; thinly slice the scallions.
  • Coarsely chop the pickled jalapeños. Wash your hands after handling.
In the same pan used for the steaks, add the scallions and cook over medium-high heat, stirring occasionally, until lightly charred and beginning to soften, 3 to 4 minutes. Transfer to a small bowl and stir in 1 tablespoon [2 TBL] oil and as many pickled jalapeños as you like. Season to taste with salt and pepper.

Serve

Transfer the salad to individual plates and top with the steaks and charred scallion relish. Serve any remaining vinaigrette on the side.
Kids Can!
  • Make the vinaigrette.
  • Assemble the salad.
  • Measure the oil for the relish.

“Delicious and nutritious. Loved the jalapeño scallion relish.” —Ashley P.