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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.

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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.

Instructions

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

Wash produce before use

1

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.

2

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.

3

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.

4

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.

5

Serve

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.

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