In order to bring you the best organic produce, some ingredients may differ from those depicted.
Black Angus rib-eyes with purple sweet potatoes and red pepper salsa
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, No Added Sugar, Protein Plus
2 Servings, 790 Calories/Serving
Make it an extra-special steak night with pan-seared, perfectly marbled Black Angus rib-eyes, rosemary-roasted vegetables, and Chef Justine’s signature salsa.
In your bag
- 2 organic purple or other sweet potatoes
- 6 ounces organic cremini or other button mushrooms
- 2 sprigs organic fresh rosemary
- Steak options:
- 2 Black Angus rib-eyes (about 10 ounces each)
- 2 Black Angus New York strips (about 10 ounces each)
- 2 organic filet mignons (about 5 ounces each)
- Sunbasket roasted red pepper salsa (roasted red peppers - almonds - extra virgin olive oil - tomato paste - balsamic vinegar - garlic - sweet smoked paprika - kosher salt)
Calories 790, Total Fat 44g (56% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 120mg (40% DV), Sodium 510mg (22% DV), Total Carb. 44g (16% DV), Fiber 8g (29% DV), Total Sugars 15g (Incl. 0g Added Sugars, 0% DV), Protein 59g
Contains: Tree Nuts (almond)
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.
Wash produce before use
Prep and roast the vegetables
Heat the oven to 400°F.
- Scrub or peel the sweet potatoes; cut the potatoes in half lengthwise, then crosswise into ¼-inch-thick half-moons.
- Cut the mushrooms in half lengthwise; cut any large mushrooms into quarters.
- Strip the rosemary leaves from the stems and finely chop enough to measure 1 teaspoon [2 tsp]. Save any remaining rosemary for another use.
On a sheet pan, drizzle the sweet potatoes and mushrooms with 2 to 3 teaspoons oil; season generously with salt and pepper, sprinkle with the rosemary, and toss to coat. Spread in an even layer and roast, turning once halfway through, until the vegetables are tender and lightly browned, 20 to 25 minutes. When the vegetables are almost done, prepare the steaks.
Prep and cook the steaks
- Pat the steaks dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons butter or oil (from your pantry) until hot but not smoking.
For rib-eyes and New York strips:
Cook, turning once, until well browned, 2 to 3 minutes per side for medium-rare.
For filet mignons:
Cook, turning frequently, until well browned, 8 to 12 minutes for medium-rare.
Transfer to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices.
Transfer the steaks and roasted vegetables to individual plates. Top the steaks with the roasted red pepper salsa and serve.
- Scrub the sweet potatoes.
- Strip the rosemary leaves.
- Measure the rosemary.
- Toss the vegetables with oil and seasonings.
- Top the steaks with the salsa.