Steak with red pepper sauce and rosemary-roasted vegetables

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

Customer Favorite

Steak with red pepper sauce and rosemary-roasted vegetables

Paleo, Dairy-Free, Gluten-Free, Soy-Free, Lean & Clean

2 Servings, 580 Calories/Serving

25 – 40 Minutes

You won’t believe how amazing your kitchen will smell when you whip up this paleo dish of seared steak and roasted root vegetables, topped with a tangy red pepper sauce.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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 purple sweet potato
  • 5 ounces button mushrooms (such as cremini)
  • 2 sprigs fresh rosemary
  • Steak options:
  • 2 top sirloin steaks (about 6 ounces each)
  • 1 New York strip steak (about ¾ pound; 1 steak serves 2)
  • 2 filet mignons (about 5 ounces each)
  • Sun Basket red pepper salsa (roasted red peppers - almonds - olive oil - tomato paste - balsamic vinegar - fresh garlic - sweet smoked paprika - salt)

Make It Leaner

Use just half the red pepper salsa to cut 70 calories and 7 grams of fat per serving. Spoon the leftovers over hummus and serve with vegetable sticks for a healthy snack the next day.

Nutrition per serving

Calories: 580, Protein: 37g (74% DV), Fiber: 8g (32% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 3g, Saturated Fat: 5g (25% DV), Cholesterol: 80mg (27% DV), Sodium: 440mg (18% DV), Carbohydrates: 41g (14% DV), Total Sugars: 9g, Added Sugar: 0g (0% DV).
Contains: 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.


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

Wash produce before use


Prep and roast the vegetables

Heat the oven to 400°F.
  • Scrub or peel the sweet potato. Trim the ends and cut the potato in half lengthwise, then cut each half lengthwise into ¼-inch-thick slices.
  • Cut the mushrooms in half lengthwise; cut any large mushrooms into quarters.
  • Strip the rosemary leaves from the stems and finely chop enough leaves to measure 1 teaspoon [2 tsp]. Save the rest for another use.
On a sheet pan, drizzle the potato and mushrooms with 2 to 3 teaspoons oil. Season 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 lightly browned and tender, 20 to 25 minutes.
While the vegetables roast, prepare the steak.


Prep and cook the steak

  • Pat the steak dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil 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 and New York strip and 8 to 12 minutes for filet mignons. Transfer to a plate. Add more oil between batches if needed.



Transfer the steak to individual plates and top with the red pepper salsa. Serve the roasted vegetables on the side.

Kids Can!

  • Scrub the sweet potato.
  • Strip the rosemary leaves.
  • Toss the sweet potato and mushrooms with oil and seasonings.
  • Top the steak with the salsa.

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