In order to bring you the best organic produce, some ingredients may differ from those depicted.
Black Angus steaks and sweet potato wedges with scallion-ginger relish
Gluten-Free, Dairy-Free, Soy-Free, Paleo, Mediterranean, Carb-Conscious
2 Servings, 660 Calories/Serving
This ain’t your typical steak and potatoes. We elevate the classic steak dinner to star status with tender sweet potato wedges, garlicky kale, and a seared scallion-ginger relish.
In your bag
- 1 organic sweet potato
- 3 organic scallions
- 1-inch piece organic fresh ginger
- 1½ teaspoons sherry vinegar
- ½ teaspoon sweet paprika
- Steak options:
- 2 Black Angus rib-eyes (about 10 ounces each)
- 2 Black Angus New York strips (about 10 ounces each)
- 2 organic filet mignons (about 5 ounces each)
- 1 or 2 cloves organic peeled fresh garlic
- 5 ounces organic shredded kale or other leafy greens
Calories 660, Total Fat 32g (41% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 120mg (40% DV), Sodium 270mg (12% DV), Total Carb. 39g (14% DV), Fiber 8g (29% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 56g
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.
Wash produce before use
Prep and cook the sweet potato
- Scrub or peel the sweet potato. Cut the potato in half lengthwise, then cut each half lengthwise into ½-inch-thick slices.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the potato, season generously with salt and pepper, and cook, stirring occasionally, until the potato is tender and lightly browned, 8 to 10 minutes. Transfer to a plate. Add more oil between batches if needed. Meanwhile, start preparing the rest of the meal.
Make the scallion-ginger relish
- Trim the root ends from the scallions.
- Grate or peel and finely chop enough ginger to measure 1 teaspoon [2 tsp].
In another large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the scallions and cook, stirring occasionally, until lightly browned and softened, 5 to 7 minutes. Transfer to a cutting board to cool slightly, then thinly slice crosswise. Do not clean the pan.
In a medium bowl, stir together the scallions, sherry vinegar, 2 to 3 teaspoons oil, and as much ginger and paprika as you like. Season to taste with salt and pepper.
Prep and cook the steaks
- Pat the steaks dry with a paper towel; season generously with salt and pepper.
In the same pan used for the scallions, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the steaks.
For rib-eyes and New York strips:
Cook, turning once, until well browned, 2 to 3 minutes per side for medium-rare.
For filet mignons:
Cook, turning frequently, until well browned, 8 to 12 minutes for medium-rare.
Transfer the cooked steaks to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices. Do not clean the pan. While the steaks are cooking and resting, prepare the garlic.
Prep the garlic; cook the kale
- Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
In the same pan used for the steaks, if dry, add 2 to 3 teaspoons oil. Warm over medium-high heat until hot but not smoking. Stir in the garlic and cook until fragrant, about 1 minute. Working in batches if needed, stir in the kale and cook, scraping up any browned bits from the bottom of the pan, until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
Transfer the steaks, kale, and sweet potato to individual plates. Top the steaks with the scallion-ginger relish and serve.
- Scrub the sweet potato.
- Measure the ginger.
- Stir the scallion-ginger relish.
- Press the garlic (if you have a press).
- Measure the garlic.