Steak with red pepper sauce and rosemary-roasted vegetables
Gluten-Free, Dairy-Free, Soy-Free, Paleo
25 – 35 Minutes
Nothing says fall like roasted vegetables fragrant with fresh rosemary. Honestly, someone could market a “rosemary-roasted vegetables” scented candle and make a fortune. But what pushes this steak dinner over the top is Chef Justine’s red pepper sauce. Similar to a Spanish romesco, it's blended with tomato for added richness.
In your bag
- 3/4 pound purple sweet potatoes
- 5 ounces cremini mushrooms
- 2 sprigs fresh rosemary
- Two 6-ounce top sirloin steaks
- Roasted red pepper sauce (roasted red peppers - fresh garlic - almonds - sweet smoked paprika - tomato paste - balsamic vinegar - olive oil - salt - pepper)
Calories: 720, Protein: 40 g, Fiber: 7 g, Total Fat: 44 g, Monounsaturated Fat: 31 g, Polyunsaturated Fat: 4 g, Saturated Fat: 7 g, Cholesterol: 90 mg, Sodium: 660 mg, Carbohydrates: 41 g, Added Sugar: 0 g.
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.