Steak and roasted sweet potato with scallion-ginger relish
Soy-Free, Paleo, Carb-Conscious, Gluten-Free, Dairy-Free
35 – 50 Minutes
This isn’t your typical meat ’n’ potatoes. We’ve raised these steaks with paleo sweet potato bursting with vitamins A and C, a charred-scallion relish, and quick-cooked kale for added fiber and iron.
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 6 ounces each)
- 1 organic New York strip steak (about 14 ounces; 1 steak serves 2)
- 2 organic filet mignons (about 5 ounces each)
- 1 or 2 cloves organic peeled fresh garlic
- ½ pound organic shredded kale or other leafy greens
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.
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.
Calories: 590, Protein: 41g (82% DV), Fiber: 7g (28% DV), Total Fat: 35g (54% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 2g, Saturated Fat: 10g (50% DV), Cholesterol: 130mg (43% DV), Sodium: 200mg (8% DV), Carbohydrates: 28g (9% DV), Total Sugars: 6g, 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.