In order to bring you the best organic produce, some ingredients may differ from those depicted.
Black Angus rib-eye steaks with bagna càuda, broccoli, and radishes
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Carb-Conscious, No Added Sugar, Protein Plus
2 Servings, 620 Calories/Serving
Bagna càuda (meaning “hot bath” in Italian) is a blend of anchovies, garlic, and olive oil often served as a fondue-like dip. Here we baste tender steaks in it, creating a pan sauce that’s incredibly flavorful and aromatic.
In your bag
- 4 or 5 sprigs organic fresh flat-leaf parsley
- Steak options:
- 2 Black Angus rib-eyes (about 10 ounces each)
- 2 Black Angus New York strips (about 10 ounces each)
- 2 Black Angus filet mignons (about 5 ounces each)
- Sunbasket bagna càuda sauce base (extra virgin olive oil - anchovy paste - garlic - kosher salt - black pepper)
- 1 organic yellow onion
- 3 or 4 organic radishes (about ¼ pound total)
- ¼ pound organic broccoli
Calories 620, Total Fat 39g (50% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 460mg (20% DV), Total Carb. 15g (5% DV), Fiber 5g (18% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 54g
Contains: Fish (anchovy)
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.
Wash produce before use
Prep the parsley and steaks
- Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
- Pat the steaks dry with a paper towel; season generously with salt and pepper.
Brown the steaks
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking.
For rib-eyes and New York strips:
Add the steaks and cook, turning once, until well browned but not yet cooked through, 1 to 2 minutes per side.
For filet mignons:
Add the steaks and cook, turning frequently, until well browned but not yet cooked through, 8 to 10 minutes.
Make the sauce; finish cooking the steaks
To the pan with the steaks, stir in the bagna càuda sauce base, half the parsley, and 1 tablespoon [2 TBL] ghee or butter (from your pantry), if using. Cook, spooning the sauce over the steaks, until fragrant and heated through and the steaks are medium-rare, 1 to 2 minutes. Remove from the heat and season the sauce to taste with salt and pepper.
Transfer the cooked steaks to a cutting board to rest for 5 minutes; set aside the sauce in the pan for serving. Cut the steaks into ½-inch-thick slices. While the steaks and sauce are cooking, prepare the vegetables.
Prep and cook the vegetables
- Peel the onion and cut into 1-inch pieces.
- Cut the radishes lengthwise into quarters.
- Cut the broccoli into 1-inch florets; trim any coarse stems.
In another large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the onion and radishes, cut sides down, season with salt and pepper, and cook without stirring until starting to brown, 2 to 3 minutes. Add the broccoli and 2 tablespoons [¼ cup] water, cover, and cook, stirring occasionally, until the vegetables are just tender, 2 to 4 minutes. Remove from the heat and season to taste with salt and pepper.
Transfer the steaks and vegetables to individual plates and spoon the bagna càuda sauce over the steaks. Garnish with the remaining parsley and serve.
- Strip the parsley leaves.
- Divide the chopped parsley in half.
- Measure the ghee or butter, if using.
- Measure the water for the vegetables.
- Garnish with the parsley.