Steaks with roasted root vegetable succotash and chipotle mayo

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

Steaks with roasted root vegetable succotash and chipotle mayo

Dairy-Free, Carb-Conscious, Soy-Free, Mediterranean, Diabetes-Friendly, Paleo, Gluten-Free, Lean & Clean

2 Servings, 560 Calories/Serving

35–50 Minutes

In this paleo steak dinner, our custom chipotle mayo provides rich smokiness without needing a fire.

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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.
  • 3 or 4 organic turnips (about ½ pound total)
  • 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 organic filet mignons (about 5 ounces each)
  • 2 organic rib-eyes (about 7 ounces each)
  • 4 or 5 sprigs organic fresh cilantro
  • Sun Basket chipotle mayo (paleo mayo - chipotle chile powder - sweet smoked paprika)

Nutrition per serving

Calories: 560, Protein: 29g (58% DV), Fiber: 6g (24% DV), Total Fat: 40g (62% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 1g, Saturated Fat: 5g (25% DV), Cholesterol: 100mg (33% DV), Sodium: 410mg (17% DV), Carbohydrates: 20g (7% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).
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.

Instructions

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

Wash produce before use

1

Prep and roast the root vegetable succotash

Heat the oven to 425°F.
  • Scrub or peel the turnips; cut the turnips 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 turnips, 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 roast, prepare the steaks.

2

Prep and cook the steaks

  • Pat the steaks dry with a paper towel; season generously with salt and pepper.
For the 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.

For the 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 cook and rest, prepare the cilantro.

3

Prep the cilantro; finish the succotash

  • Coarsely chop the cilantro.
To the bowl with the root vegetable succotash, stir in the cilantro and season to taste with salt and pepper.

Serve

Transfer the steaks and root vegetable succotash to individual plates and garnish with the green parts of the scallions. Serve the chipotle mayo 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.