Steak with Italian-style greens and salsa verde

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

Steak with Italian-style greens and salsa verde

One-Pan Meal

Steak with Italian-style greens and salsa verde

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, <600 Calories, Protein Plus

2 Servings, 570 Calories/Serving

30–45 Minutes

Our signature parsley-pecan pesto makes it easy to whip up a quick salsa verde, the perfect thing to make a simple paleo steak dinner sing.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • 1 or 2 organic watermelon radishes (about ¼ pound total)
  • 2 caper berries
  • ¼ ounce anchovies
  • 5 ounces organic braising greens
  • Sunbasket parsley-pecan pesto (EVOO - pecans - fresh parsley - fresh garlic - kosher salt - black pepper)
  • ¼ teaspoon Aleppo chile flakes (optional)
  • Steak options:
  • 2 top sirloin steaks (about 6 ounces each)
  • 1 organic rib-eye steak (about 14 ounces; 1 steak serves 2)
  • 2 organic filet mignons (about 5 ounces each)

Nutrition per serving

Calories 570, Total Fat 43g (55% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 690mg (30% DV), Total Carb. 8g (3% DV), Fiber 4g (14% DV), Total Sugars 2g (Incl. 0g Added Sugars, 0% DV), Protein 41g
Contains: Fish, Tree Nuts

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, Sesame.


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

Wash produce before use


Prep the salsa verde ingredients

  • Peel the watermelon radishes and trim the ends; cut the radishes in half lengthwise, then crosswise into thin half-moons.
  • Rinse the caper berries. Remove the stems and cut the caper berries lengthwise into quarters.
  • Finely chop the anchovies.


Cook the ingredients; finish the salsa verde

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the braising greens, season with salt and pepper, and cook, stirring occasionally, until tender, 2 to 3 minutes. Transfer to a large bowl. Wipe out the pan.
To the bowl with the greens, add the radishes, caper berries, anchovies, 2 teaspoons [4 tsp] parsley-pecan pesto, and as much Aleppo chile as you like; season with salt and pepper and toss to combine. (Set aside the remaining pesto for serving.) Let stand while you prepare the steak.


Prep and cook the steak

  • Pat the steak dry with a paper towel; season with salt and pepper.
In the same pan used for the greens, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Working in batches if needed, add the steak and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare for top sirloins, 7 to 9 minutes for rib-eye, and 8 to 12 minutes for filet mignons. Transfer to a plate. Add more oil between batches if needed.


Transfer the steak and greens to individual plates. Spoon as much of the remaining pesto as you like over the steak and serve any remaining pesto on the side.
Kids Can!
  • Rinse the caper berries.
  • Stir the greens and salsa verde.
  • Spoon the pesto over the steak.