Steaks and romesco with baby broccoli, summer squash, and almonds

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

Pre-Prepped

Prepped by our chefs for dinner done quicker.

Steaks and romesco with baby broccoli, summer squash, and almonds

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

2 Servings, 460 Calories/Serving

15–20 Minutes

Dinner’s going to be so good, and so easy. We’ve made the romesco sauce for you. Just cook the steaks and vegetables, then savor a night turned delicious.

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Ingredients

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 box.
Steaks and romesco with baby broccoli, summer squash, and almonds
  • In your bag:
  • Steak options:
  • Top sirloin steaks
  • Organic filet mignons
  • Organic New York strips
  • Organic rib-eyes
  • Organic baby broccoli
  • Organic yellow squash or zucchini
  • Almonds
  • Organic lemon
  • Sun Basket romesco (roasted red peppers - almonds - EVOO - sherry vinegar - garlic - sweet smoked paprika - kosher salt)

Nutrition per serving

Calories: 460, Protein: 39g (78% DV), Fiber: 6g (24% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 3.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 85mg (28% DV), Sodium: 420mg (18% DV), Carbohydrates: 15g (5% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (almond)

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

Wash produce before use

1

Cook the steaks

  • Pat the steaks dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks.

For top sirloins:
Cook, turning over frequently, until well browned, 6 to 8 minutes for medium-rare.

For filet mignons:
Cook, turning over frequently, until well browned, 8 to 12 minutes for medium-rare.

For New York strips and rib-eyes:
Cook, turning over once, until well browned, 2 to 3 minutes per side 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 rest, prepare the vegetables.

2

Cook the vegetables

  • Trim the root ends from the baby broccoli.
In the same pan, if dry, add 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the baby broccoli and cook, stirring occasionally, until starting to soften, about 2 minutes. Add the squash and almonds and cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, until the squash is crisp-tender, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

  • Cut the lemon into wedges.
Spread the romesco on individual plates and top with the steaks. Serve the broccoli-squash mixture and lemon wedges on the side.