In order to bring you the best organic produce, some ingredients may differ from those depicted.
Steak with romesco sauce and kale salad
Gluten-Free Friendly, Dairy-Free, Paleo
2 Servings, 560 Calories/Serving
Romesco, a sauce of roasted peppers thickened with almonds and seasoned with paprika and vinegar, has its roots in Catalonia, Spain. It’s got enough heft to stand up to a beef-y grilled steak and a hearty kale salad, but the truth is that’s it’s good on almost everything.
In your bag
1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
- 2 boneless sirloin steaks
- Steak seasoning
- 3 ounces baby kale
- 3 ounces marinated artichokes
- 1½ ounces kalamata olives
- 1 tablespoon balsamic vinegar
- 1/4 cup romesco sauce
Nutrition per serving
2-serving instructions (4-serving modifications in red)
Wash produce before use
Cook the steak
Season the meat with the steak seasoning mix and salt and pepper. In a 12-inch cast iron skillet or grill pan over medium high heat, warm 1 tablespoon oil until hot but not smoking. Cook the steaks in the hot pan until well seared and still pink inside, about 5 minutes on each side. While the steak cooks, prepare the salad.
Make the kale salad
In a large mixing bowl, combine the kale with the artichokes and olives. In a small bowl, mix the balsamic vinegar with 1 tablespoon oil and season with salt and pepper. Add this dressing to the bowl with the kale salad and toss until all the ingredients are well coated.
Let the steaks rest for 5 minutes before slicing against the grain. Serve with the kale salad and the romesco sauce.