Speedy steak salad with summer squash and red pepper vinaigrette

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

20-Minute Meal

Speedy steak salad with summer squash and red pepper vinaigrette

Dairy-Free, Paleo, Soy-Free, Gluten-Free

2 Servings, 680 Calories/Serving

20 Minutes

Juicy steak slices and peak-of-the-season vegetables make this paleo and gluten-free main-course salad as good for you as it is good to eat.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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 organic summer squash
  • 3 ounces organic grape or Sungold tomatoes
  • 1 ounce caper berries
  • 3 tablespoons roasted almonds
  • 4 or 5 sprigs organic fresh basil
  • 3 ounces organic baby kale or other leafy greens
  • Sun Basket red pepper vinaigrette (roasted red peppers - EVOO - red wine vinegar - Dijon mustard - kosher salt)

Ingredient IQ

Caper berries are bigger and juicier than capers, which stands to reason: the berries are the fruits of the caper bush, while capers are the buds from which caper berries grow.

Grill It

Prepare a medium-hot fire on one side of a grill. Set the steak on the grill directly over the heat and cook, turning once, until starting to brown, about 2 minutes per side. Transfer to indirect heat, close the grill, and cook without turning until lightly charred and cooked to the desired doneness, 5 to 10 minutes longer for top sirloin and 5 to 15 minutes longer for rib-eye and filet mignons.

Nutrition per serving

Calories: 730, Protein: 44g (88% DV), Fiber: 7g (28% DV), Total Fat: 56g (86% DV), Monounsaturated Fat: 33g, Polyunsaturated Fat: 7g, Saturated Fat: 12g (60% DV), Cholesterol: 130mg (43% DV), Sodium: 530mg (22% DV), Carbohydrates: 17g (6% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts

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


Prep and 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. Do not clean the pan.
While the steak cooks and rests, prepare the remaining ingredients.


Prep the remaining ingredients

  • Trim the ends from the squash; cut the squash on the diagonal into ¼-inch-thick slices.
  • Cut the tomatoes in half.
  • Remove the stems from the caper berries; cut the berries crosswise into thin slices.
  • Coarsely chop the almonds.
  • Strip the basil leaves from the stems; coarsely chop the leaves.


Cook the squash

In the same pan used for the steaks, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Working in batches if needed, arrange the squash in a single layer, season with salt and pepper, and cook, turning once, until lightly browned and just starting to soften, 2 to 3 minutes per side. Transfer to a plate.


Toss the salad

In a large bowl, toss together the kale, squash, tomatoes, caper berries, and half the vinaigrette (set aside the remaining vinaigrette for serving). Season to taste with salt and pepper.



Transfer the salad to individual bowls. Top with the steak, garnish with the almonds and basil, and serve the remaining vinaigrette on the side.

Kids Can!

  • Strip the basil leaves.
  • Add half the vinaigrette to the salad.
  • Toss the salad.
  • Garnish with the almonds and basil.

Similar Recipes