Steak with bagna càuda anchovy sauce, broccoli, and radishes

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

Steak with bagna càuda anchovy sauce, broccoli, and radishes

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

2 Servings, 690 Calories/Serving

15 Minutes

This dish embraces the translation of the name bagna càuda, which means “hot bath,” by bathing steak in hot garlic and anchovy sauce.

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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.
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 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)
  • Sun Basket bagna càuda sauce base (EVOO - anchovy paste - fresh garlic - kosher salt - black pepper)
  • 1 organic yellow onion
  • 3 or 4 organic radishes (about ¼ pound total)
  • 6 ounces organic broccoli

Chef's Tip

Hot bath! This recipe takes full advantage of the flavor-packed sauce and uses it to truly give your steak a “hot bath,” a technique known as basting. To make it easier to spoon the sauce over the steaks, carefully tilt the pan slightly so the liquid pools on one side. If you have a little extra time to spare, continue basting until the steak is cooked to the desired doneness, keeping in mind that applying the hot sauce means the steak will cook from the top and bottom.

Nutrition per serving

Calories: 690, Protein: 55g (110% DV), Fiber: 7g (28% DV), Total Fat: 46g (71% DV), Monounsaturated Fat: 28g, Polyunsaturated Fat: 4.5g, Saturated Fat: 11g (55% DV), Cholesterol: 160mg (53% DV), Sodium: 720mg (30% DV), Carbohydrates: 33g (11% DV), Total Sugars: 20g, Added Sugars: 0g (0% DV).
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.


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

Wash produce before use


Prep and cook the steak bagna càuda

  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
  • 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. Add the steak and cook, turning frequently, until well browned, 5 to 7 minutes for top sirloins, 6 to 8 minutes for rib-eye, and 7 to 11 minutes for filet mignons. Add the bagna càuda sauce base, half the parsley, and 1 tablespoon [2 TBL] ghee or butter, if using, and cook, spooning the sauce over the steak, until fragrant and warmed through and the steak is medium-rare, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. Transfer the steak to a cutting board, then cut into ½-inch-thick slices. Set aside the sauce in the pan for serving.
While the steak cooks, prepare the vegetables.


Prep and cook the vegetables

  • Peel the onion and cut into 1-inch pieces.
  • Trim the ends from the radishes; cut the radishes lengthwise into quarters.
  • Cut the broccoli into 1-inch florets; trim any coarse stems.
In a 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 broccoli starts to soften and the onion and radishes are just tender, 2 to 4 minutes.


Transfer the steak and vegetables to individual plates and spoon the bagna càuda sauce over the steak. Garnish with the remaining parsley and serve.

Kids Can!

  • Strip the parsley leaves.
  • Measure the ghee or butter, if using.
  • Measure the water for the vegetables.
  • Garnish with the parsley.

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