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
Gluten-Free Friendly, Soy-Free, Paleo, <600 Calories, Protein Plus
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
Total Fat 36g (46% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 360mg (16% DV), Total Carb. 17g (6% DV), Fiber 5g (18% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 40g
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