In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Steaks with roasted root vegetable succotash and aji amarillo
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Carb-Conscious, <600 Calories, Protein Plus
2 Servings, 530 Calories/Serving
35–50 Minutes
In this steak dinner, our custom aji amarillo sauce provides a rich, smoky heat without needing a fire.
In your bag
- 1 organic turnip
- 1 or 2 organic carrots (about 6 ounces total)
- 1 or 2 cloves organic peeled fresh garlic
- 3 organic scallions
- ¼ pound organic Roma or other tomatoes
- Steak options:
- 2 top sirloin steaks (about 5 ounces each)
- 2 Black Angus rib-eyes (about 10 ounces each)
- 2 Black Angus filet mignons (about 5 ounces each)
- 4 or 5 sprigs organic fresh cilantro
- Sunbasket aji amarillo (mayo - lime juice - ketchup - shallot-garlic confit - scallions - cilantro - aji amarillo spice)
Nutrition per serving
Calories 530, Total Fat 37g (47% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 360mg (16% DV), Total Carb. 22g (8% DV), Fiber 6g (21% DV), Total Sugars 11g (Incl. 1g Added Sugars, 2% DV), Protein 30g
Contains:
Eggs
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, Sesame.
Instructions
Wash produce before use
1
Prep and roast the root vegetable succotash
Heat the oven to 425°F.
- Scrub or peel the turnip; cut the turnip into ½-inch pieces.
- Scrub or peel the carrots and trim the ends; cut the carrots lengthwise into quarters, then crosswise on the diagonal into ½-inch pieces.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
- Trim the root ends from the scallions; cut the white parts into 1-inch lengths. Thinly slice the green parts on the diagonal for garnish.
- Cut away the cores from the tomatoes; coarsely chop the tomatoes.
On a sheet pan, toss the turnip, carrots, garlic, and white parts of the scallions with 2 to 3 teaspoons oil; season with salt and pepper. Spread in an even layer and roast, stirring in the tomatoes halfway through, until the vegetables are tender and starting to brown, 20 to 25 minutes. Transfer to a medium bowl.
While the vegetables are roasting, prepare the steaks.
2
Prep and cook the steaks
- Pat the steaks dry with a paper towel; season generously with salt and pepper.
Top sirloins and filet mignons:
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare for top sirloins and 8 to 12 minutes for filet mignons. Transfer to a plate to rest for 5 minutes.
Rib-eyes:
In a large frying pan over high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning once, until well browned, 1 to 2 minutes per side for medium-rare. Transfer to a plate to rest for 5 minutes.
While the steaks are cooking and resting, prepare the cilantro.
3
Prep the cilantro; finish the succotash
- Coarsely chop the cilantro.
Serve
Transfer the steaks and root vegetable succotash to individual plates and garnish with the green parts of the scallions. Serve the aji amarillo on the side.
Kids Can!
- Scrub the turnips and carrots.
- Press the garlic (if you have a press).
- Season the vegetables for roasting.
- Stir the cilantro into the succotash.
- Garnish with the scallions.