Steak with red pepper sauce and rosemary-roasted vegetables

Steak with red pepper sauce and rosemary-roasted vegetables

Gluten-Free, Dairy-Free, Soy-Free, Paleo

2 Servings, 720 Calories/Serving

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

1 bag serves 2 (2 bags serves 4)
  • 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)

Nutrition per serving

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.


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

Wash produce before use


Prep and roast the vegetables

Heat the oven to 400°F.
  • Trim the ends from the sweet potatoes; cut the potatoes into ¼-inch-thick wedges.
  • Cut the cremini mushrooms in half (or leave whole if small).
  • Strip the rosemary leaves from the stems; finely chop the leaves.
On a sheet pan, combine the sweet potatoes, mushrooms, and rosemary with 2 tablespoons oil. Season with salt and pepper and toss to coat. Spread in an even layer and roast, turning once halfway through, until the vegetables well browned and tender, 20 to 25 minutes.
After the first 10 minutes of roasting, start the steaks.


Cook the steaks

  • Pat the steaks dry with a paper towel; season generously with salt and pepper.
In a frying or grill pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare, depending on thickness. Transfer to a plate and let rest for 5 minutes before serving.



Spoon the roasted red pepper sauce onto individual plates. Top with the steaks and serve with the rosemary-roasted sweet potatoes and cremini mushrooms on the side.


Ingredient IQ

Romesco, the inspiration behind this roasted red pepper sauce, was first made by fishermen in the coastal region of Catalonia, Spain, as a sauce to serve with seafood. Had they been ranchers instead, we feel confident they would have served it with steak.