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Steak with chermoula, roasted vegetables, and pesto

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

20-Minute Meal

Steak with chermoula, roasted vegetables, and pesto

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

2 Servings, 600 Calories/Serving

20 Minutes

We toss basil-walnut pesto with oven-roasted vegetables and use cilantro chermoula to top an easy seared steak for a super-sauced 20-minute meal.

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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.
  • ½ pound organic broccoli
  • 5 ounces organic grape or cherry tomatoes
  • 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)
  • 4 or 5 sprigs organic fresh basil
  • Sun Basket basil-walnut pesto (EVOO - walnuts - fresh basil - fresh garlic - kosher salt - black pepper)
  • Sun Basket chermoula (EVOO - fresh parsley - fresh lime juice - fresh cilantro - coriander - cumin - kosher salt)

Ingredient IQ

A bright Moroccan condiment traditionally served with seafood, chermoula is so versatile we think of it as a kind of North African salsa. It’s often bright red with paprika, but ours is vibrant green with fresh parsley, cilantro, and lime.

Grill It

Prepare a medium-hot fire on one side of a grill. Set the steak on the grill directly over the heat and cook, turning once, until starting to brown, about 2 minutes per side. Transfer to indirect heat, close the grill, and cook without turning until lightly charred and cooked to the desired doneness, 5 to 10 minutes longer for top sirloins and 5 to 15 minutes longer for rib-eye and filet mignons.

Nutrition per serving

Calories: 600, Protein: 42g (84% DV), Fiber: 5g (20% DV), Total Fat: 41g (63% DV), Monounsaturated Fat: 26g, Polyunsaturated Fat: 4.5g, Saturated Fat: 8g (40% DV), Cholesterol: 110mg (37% DV), Sodium: 370mg (15% DV), Carbohydrates: 13g (4% DV), Total Sugars: 4g, Added Sugars: 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.

Instructions

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

Wash produce before use

1

Roast the vegetables

Heat the oven to 400°F.
  • Cut the broccoli into long florets; trim any coarse stems.
On a sheet pan, toss the broccoli and tomatoes with 1 to 2 teaspoons oil; season with salt and pepper. Spread in an even layer and roast, stirring halfway through, until the broccoli is just tender and lightly charred and the tomato skins are starting to blister, 12 to 15 minutes.
While the vegetables roast, prepare the steak.

2

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 1 to 2 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, 7 to 9 minutes for rib-eye, and 8 to 12 minutes for filet mignons. Transfer to a plate to rest for 5 minutes. Add more oil between batches if needed.
While the steak cooks and rests, prepare the basil and finish the vegetables.

3

Prep the basil; dress the vegetables

  • Strip the basil leaves from the stems; coarsely chop the leaves for garnish.
In a large bowl, toss the roasted vegetables with as much basil-walnut pesto as you like. Season to taste with salt and pepper.

4

Serve

Transfer the steak and roasted vegetables to individual plates. Top the steak with the chermoula and garnish with the basil. Serve any remaining pesto on the side.

Kids Can!

  • Season the vegetables for roasting.
  • Strip the basil leaves.
  • Toss the vegetables with pesto.
  • Garnish with the basil.

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