Black Angus steaks with garlic-herb ghee, mushrooms, and spinach

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

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Black Angus steaks with garlic-herb ghee, mushrooms, and spinach

Soy-Free, Gluten-Free, Lean & Clean, Mediterranean, Carb-Conscious, Paleo

2 Servings, 580 Calories/Serving

20 Minutes

In this fast steak house–inspired paleo supper, mushrooms and spinach get cooked in the same pan used for the steaks, infusing the vegetables with delicious meaty flavor. 

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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.
  • 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)
  • 1 rounded tablespoon ghee
  • Sun Basket garlic-herb blend (granulated garlic - dried thyme - dried oregano)
  • 1 or 2 organic shallots
  • 6 ounces organic cremini or other button mushrooms
  • 3 ounces organic baby spinach or other leafy greens

Nutrition per serving

Calories: 580, Protein: 44g (88% DV), Fiber: 5g (20% DV), Total Fat: 40g (62% DV), Monounsaturated Fat: 5g, Polyunsaturated Fat: 1.5g, Saturated Fat: 14g (70% DV), Cholesterol: 120mg (40% DV), Sodium: 140mg (6% DV), Carbohydrates: 12g (4% DV), Total Sugars: 5g, 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.


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

Wash produce before use


Prep and cook the steaks

  • Pat the steaks dry with a paper towel; season generously with salt and pepper.
  • In a small bowl, stir together the ghee and garlic-herb blend.

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 once, until well browned but not yet cooked through, 1 to 2 minutes per side. Add the garlic-herb ghee and cook, carefully spooning it regularly over the steaks, until the steaks are medium-rare, 1 to 2 minutes. Transfer the steaks to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices. Do not clean the pan. While the steaks are cooking and resting, prepare the vegetables. 


Prep and cook the remaining ingredients

  • Peel and thinly slice the shallots. 
  • Thinly slice the mushrooms.

In the same pan used for the steaks, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the shallots and mushrooms, season with salt and pepper, and cook, stirring occasionally, until starting to soften and brown, 3 to 5 minutes. Working in batches if needed, stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. 


Transfer the steaks, mushrooms, and spinach to individual plates and serve.

Kids Can!
  • Stir the ghee and garlic-herb blend. 
  • Time the steaks.
  • Season the mushroom-spinach mixture.