Steak with bagna càuda, broccoli, and radishes

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

Steak with bagna càuda, broccoli, and radishes

Carb-Conscious, Paleo, Gluten-Free, Dairy-Free, Soy-Free

2 Servings, 540 Calories/Serving

15 Minutes

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.

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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 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)
  • 6 ounces organic broccoli

Chef's Tip

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.

Nutrition per serving

Calories: 540, Protein: 46g (92% DV), Fiber: 7g (28% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 3g, Saturated Fat: 8g (40% DV), Cholesterol: 130mg (43% DV), Sodium: 430mg (18% DV), Carbohydrates: 32g (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.

Instructions

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

Wash produce before use

1

Prep and cook the 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.
For the top sirloins and filet mignons:
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned, 5 to 7 minutes for top sirloins and 7 to 11 minutes for filet mignons. Stir in 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 steaks, until fragrant and warmed 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 steaks to a cutting board, then cut into ½-inch-thick slices. Set aside the sauce in the pan for serving.

For the rib-eyes:
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, about 1 minute per side. Stir in 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 steaks, until fragrant and warmed through and the steaks are medium-rare, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. Transfer the steaks to a cutting board, then cut into ½-inch-thick slices. Set aside the sauce in the pan for serving.

While the steaks cook and rest, prepare the vegetables.

2

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 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 vegetables are just tender, 2 to 4 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

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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