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

Our chefs cook the sides and sauces, so there's no slicing, dicing, or measuring. Just pan-sear the protein for a mouthwatering dinner in under 20 minutes.

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

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

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.

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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.
  • In your bag:
  • Organic baby broccoli
  • Organic lemon
  • Organic yellow squash or zucchini
  • Sliced almonds
  • Sun Basket romesco (roasted red peppers - almonds - EVOO - sherry vinegar - garlic - sweet smoked paprika - kosher salt)

Nutrition per serving

Calories: 450, Protein: 39g (78% DV), Fiber: 5g (20% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 1.5g, Polyunsaturated Fat: 1g, 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 your protein

  • Pat your protein dry with a paper towel (if using shrimp, rinse and drain, then pat dry). Season 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 your protein.

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.
In the same pan used for your protein, if dry, add 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the baby broccoli, season with salt and pepper, 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

Spread the romesco on individual plates and top with your protein. Serve the vegetables and lemon wedges on the side.