Steaks with arugula salsa verde and green bean–feta salad

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

Williams Sonoma

Steaks with arugula salsa verde and green bean–feta salad

Soy-Free, Gluten-Free, Carb-Conscious, Mediterranean

2 Servings, 420 Calories/Serving

25–40 Minutes

Peppery arugula and citrusy sumac in our salsa verde counterbalance the butteriness of steaks in this protein-rich, gluten-free dish.

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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.
  • 6 ounces organic green beans
  • ¼ pound organic grape or cherry tomatoes
  • 1 organic lemon
  • 3 tablespoons crumbled feta
  • 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)
  • 3 ounces organic baby arugula or other leafy greens
  • Sun Basket salsa verde spice blend (granulated garlic - sumac - cumin)

Nutrition per serving

Calories: 420, Protein: 36g (72% DV), Fiber: 5g (20% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 2g, Saturated Fat: 7g (35% DV), Cholesterol: 100mg (33% DV), Sodium: 190mg (8% DV), Carbohydrates: 16g (5% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Milk

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

Cook the green beans; make the salad

Bring a medium sauce pot of generously salted water to a boil.
  • Trim the stem ends from the green beans.
  • Cut the tomatoes into quarters.
  • Zest and juice the lemon, keeping the zest and juice separate. Set aside the juice for the salsa verde. [Zest 1 lemon; juice both lemons.]
  • Set aside half the feta for the salsa verde.
To the pot with the boiling water, add the beans and cook until crisp-tender, 4 to 5 minutes. Drain and rinse under cold water. Transfer to a medium bowl. Add the tomatoes, lemon zest, half the feta, and 1 teaspoon [2 tsp] oil and toss to combine. Season to taste with salt and pepper.
While the water heats and the green beans cook, start the steaks.

2

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 teaspoons 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.

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.

While the steaks cook and rest, prepare the salsa verde.

3

Make the arugula salsa verde

  • Finely chop the arugula.
In a medium bowl, stir together the salsa verde spice blend, 2 tablespoons [¼ cup] lemon juice, and 1 tablespoon [2 TBL] oil. Add the arugula and remaining feta and toss to combine. Season to taste with salt and pepper.

Serve

Transfer the steaks to individual plates, top with the arugula salsa verde, and serve with the green bean–feta salad.
Kids Can!
  • Juice the lemon.
  • Divide the feta.
  • Assemble the green bean salad.
  • Stir the arugula salsa verde.
  • Top the steaks with salsa verde.