
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Steak salad with chipotle vinaigrette and charred scallion relish
Dairy-Free, Paleo, Soy-Free, Gluten-Free, Carb-Conscious
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.
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
Nutrition per serving
Calories: 570, Protein: 33g (66% DV), Fiber: 4g (16% DV), Total Fat: 44g (68% DV), Monounsaturated Fat: 30g, Polyunsaturated Fat: 3.5g, Saturated Fat: 8g (40% DV), Cholesterol: 90mg (30% DV), Sodium: 340mg (14% DV), Carbohydrates: 10g (3% DV), Total Sugars: 3g, Added Sugars: 0g (0% DV).
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
Wash produce before use
1
Prep and cook the steaks
- Pat the steaks 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. 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 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.
Serve
Kids Can!
- Make the vinaigrette.
- Assemble the salad.
- Measure the oil for the relish.
“Delicious and nutritious. Loved the jalapeño scallion relish.” —Ashley P.