In order to bring you the best organic produce, some ingredients may differ from those depicted.
Steaks and romesco with baby broccoli, squash, and almonds
Carb-Conscious, Soy-Free, Mediterranean, Dairy-Free, Paleo, Gluten-Free, Diabetes-Friendly, Lean & Clean
2 Servings, 450 Calories/Serving
This paleo and gluten-free gem of a recipe pops with our romesco’s tangy, smoky, garlicky flavor. Plus the sauce is full of fiber, protein, and healthy fats. Thank you, almonds!
- In your bag:
- Your choice of protein
- Organic baby broccoli
- Organic lemon
- Sliced squash and almonds (almonds - organic zucchini or yellow squash )
- Sunbasket romesco (roasted red peppers - almonds - extra virgin olive oil - sherry vinegar - garlic - sweet smoked paprika - kosher salt)
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.
Wash produce before use
Cook your protein
- Pat your protein dry with a paper towel (if using shrimp or scallops, 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 (skin side down for snapper).
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 cutting board to rest for 5 minutes. Cut into ½-inch-thick slices. 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 cutting board to rest for 5 minutes. Cut into ½-inch-thick slices. Do not clean the pan.
Fish: Cook the fish 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 cutting board to rest for 5 minutes. Cut into ½-inch-thick slices. Do not clean the pan.
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, 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 sliced squash and almonds and cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, until the almonds are golden, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper.
Spread the romesco on individual plates and top with your protein. Serve the vegetables and lemon wedges on the side.