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Steaks and romesco with baby broccoli, summer squash, and almonds
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus
2 Servings, 450 Calories/Serving
15–20 Minutes
We make the romesco sauce and slice the squash for you so this paleo, gluten-free meal is not only delicious, it’s super easy and comes together in just 15 minutes.
Ingredients
- Top sirloin steaks
- In your bag:
- Organic baby broccoli
- Organic lemon
- Organic yellow squash or zucchini
- Sliced almonds
- Sunbasket romesco (roasted red peppers - almonds - EVOO - sherry vinegar - garlic - sweet smoked paprika - kosher salt)
Nutrition per serving
Calories 450, Total Fat 27g (35% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 420mg (18% DV), Total Carb. 15g (5% DV), Fiber 5g (18% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 39g
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, Sesame.
Instructions
Wash produce before use
1
Cook your protein
- Pat your protein dry with a paper towel (if using shrimp, rinse and drain, then pat dry). Season with salt and pepper.
Steaks: Cook the steaks, turning frequently, until well browned and medium-rare, 4 to 6 minutes for rib-eyes and New York strips, 6 to 8 minutes 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.
Chicken: Cook the chicken, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a plate to rest for 5 minutes. Do not clean the pan.
Fish: Cook the fish (skin side down for skin-on snapper) until lightly browned (and the snapper skin is crisp), 1 to 2 minutes for sole and 3 to 5 minutes for halibut and snapper. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes for sole and 2 to 5 minutes for halibut and snapper. Transfer to a plate. Wipe out the pan.
Shrimp: Cook the shrimp, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate. Wipe out the pan.
Scallops: Cook the scallops without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate. Wipe out the pan.
Pork chops: Cook the pork chops, turning frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to a plate to rest for 5 minutes. Do not clean the pan.
2
Cook the vegetables; prep the lemon
- Trim the root ends from the baby broccoli.
- Cut the lemon into wedges for garnish.
Serve