Steaks and roasted sweet potato with scallion-ginger relish

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

Steaks and roasted sweet potato with scallion-ginger relish

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

2 Servings, 440 Calories/Serving

35–50 Minutes

This is not your typical steak ‘n’ potatoes. We’ve raised these steaks to special-occasion status with paleo sweet potato, a charred-scallion relish, and quick-cooked kale.

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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.
  • 1 organic sweet potato
  • 3 organic scallions
  • 1-inch piece organic fresh ginger
  • 1½ teaspoons sherry vinegar
  • ½ teaspoon sweet smoked paprika
  • 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)
  • 1 or 2 cloves organic peeled fresh garlic
  • 6 ounces organic shredded kale or other leafy greens

Chef's Tip

Size matters! When roasting the sweet potato, use a sheet pan large enough to spread the slices in a single layer to help ensure they cook evenly (we recommend a pan about 18 by 13 inches). Use a stainless-steel pan if you have one; a darker metal pan will speed the browning, so give the potatoes an extra stir or two while they roast.

Ingredient IQ

The 19th-century inventor George Washington Carver wasn’t content to just eat sweet potatoes; he used them to make over one hundred different products, including paint, textiles, glue, and even chocolate.

Nutrition per serving

Calories: 440, Protein: 36g (72% DV), Fiber: 6g (24% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 1.5g, Saturated Fat: 5g (25% DV), Cholesterol: 90mg (30% DV), Sodium: 160mg (7% DV), Carbohydrates: 26g (9% DV), Total Sugars: 5g, Added Sugar: 0g (0% DV).

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 sweet potato

Heat the oven to 450°F.
  • Scrub or peel the sweet potato. Cut the potato in half lengthwise, then cut each half lengthwise into ½-inch-thick slices.
On a sheet pan, drizzle the sweet potato with 2 to 3 teaspoons oil; season generously with salt and pepper and toss to coat. Spread in an even layer and roast, turning once halfway through, until the potato is tender and lightly browned, 20 to 25 minutes.
While the potato roasts, prepare the scallion-ginger relish.

2

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 a 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 charred 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, ginger, sherry vinegar, paprika, and 2 to 3 teaspoons oil. Season to taste with salt and pepper.

3

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 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 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. Do not clean the pan.

For the rib-eyes:
In the same pan used for the scallions, if dry, add 1 to 2 tablespoons oil. Warm over high heat 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. Do not clean the pan.

While the steaks cook and rest, prepare the garlic.

4

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.

Serve

Transfer the steaks, kale, and sweet potato to individual plates. Top the steaks with the scallion-ginger relish and serve.

Kids Can!

  • Scrub the sweet potato.
  • Measure the ginger.
  • Stir the scallion-ginger relish.
  • Press the garlic (if you have a press).
  • Measure the garlic.