Steaks with paprika butter, pan-charred vegetables, and gremolata
Gluten-Free, Paleo, Soy-Free
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
Gremolata is a mixture of fresh parsley, lemon zest, and garlic used to finish the classic preparation of veal shank known as osso buco, but it flavors other proteins and dishes beautifully as well. Our version, bumped up with pine nuts for additional heartiness and crunch, dresses vegetables to showcase its versatility.
Enjoy the summer days while they last and toss these steaks on the grill. Light a medium-hot fire and prep the steaks as directed. Place them on the grill rack directly over the heat and cook, turning once, until well browned, 2 to 4 minutes per side for medium-rare.
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