
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Steaks with paprika butter, pan-charred vegetables, and gremolata
Soy-Free, Paleo, Gluten-Free
2 Servings, 560 Calories/Serving
25–35 Minutes
An easy Italian gremolata and our simple paprika butter take this paleo and gluten-free dinner up to eleven. You’ll want to add both to your repertoire.
In your bag
- 2 tablespoons unsalted butter (optional)
- 1 tablespoon pine nuts
- 1 or 2 cloves peeled fresh garlic
- 1 lime
- 3 or 4 sprigs fresh flat-leaf parsley
- 2 top sirloin steaks (about 6 ounces each)
- 3 scallions
- 5 ounces cherry tomatoes
- 5 ounces frying peppers
- 2 sprigs fresh oregano
- ¼ teaspoon sweet smoked paprika
Nutrition per serving
Protein: 40g (80% DV), Fiber: 5g (20% DV), Total Fat: 36g (55% DV), Monounsaturated Fat: 25g, Polyunsaturated Fat: 3g, Saturated Fat: 6g (30% DV), Cholesterol: 85mg (28% DV), Sodium: 360mg (15% DV), Carbohydrates: 17g (6% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains:
Milk, Tree Nuts
Instructions
Wash produce before use
1
Make the gremolata
- If using, let the butter come to room temperature.
- Coarsely chop the pine nuts.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
- Zest the lime; set aside half for the paprika butter.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
2
Cook the steaks
- Pat the steaks dry with a paper towel; season generously with salt and pepper.
While the steaks cook, prepare the vegetables.
3
Prep and cook the vegetables
- Trim the root ends from the scallions; cut the scallions in half lengthwise.
- Cut the cherry tomatoes in half.
Transfer the pepper and tomatoes to the bowl with the gremolata and toss to combine.
While the vegetables cook, prepare the paprika butter.
4
Make the paprika butter
- Strip the oregano leaves from the stems; finely chop the leaves.
Serve