Steaks with bagna càuda, broccoli, and radishes
Diabetes-Friendly, Lean & Clean, Carb-Conscious, Soy-Free, Mediterranean, Dairy-Free, Gluten-Free, Paleo
Inspired by the bagna càuda fondue-style dip of Piedmont, Italy, this steak dish is basted in a rich signature sauce and complemented with a simple vegetable side.
In your bag
- 4 or 5 sprigs organic fresh flat-leaf parsley
- Steak options:
- 2 top sirloin steaks (about 5 ounces each)
- 2 organic filet mignons (about 5 ounces each)
- 2 organic rib-eyes (about 7 ounces each)
- Sun Basket bagna càuda sauce base (EVOO - anchovy paste - garlic - kosher salt - black pepper)
- 1 organic yellow onion
- 3 or 4 organic radishes (about ¼ pound total)
- ¼ pound organic broccoli
Hot bath! This recipe takes full advantage of the flavor-packed sauce using a “bathing” technique better 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. Added bonus: basting with the hot sauce helps cook the steaks from the top down.
Calories: 370, Protein: 30g (60% DV), Fiber: 6g (24% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 2.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 75mg (25% DV), Sodium: 400mg (17% DV), Carbohydrates: 30g (10% DV), Total Sugars: 19g, 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.