Steaks with balsamic glaze, portobello mushrooms, and garlicky spinach

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

Steaks with balsamic glaze, portobello mushrooms, and garlicky spinach

Chef's Table

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Steaks with balsamic glaze, portobello mushrooms, and garlicky spinach

Gluten-Free Friendly, Soy-Free, Carb-Conscious, Protein Plus

2 Servings, 630 Calories/Serving

20–35 Minutes

How many ways can one do a steak dinner? We don’t even know the answer, but we’re adding another recipe to the count with this dish featuring slightly spicy Calabrian-style spinach and savory portobello mushrooms.

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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 organic portobello or other specialty mushrooms
  • Steak options:
  • 2 Black Angus rib-eyes (about 10 ounces each)
  • 2 Black Angus New York strips (about 10 ounces each)
  • 1 ounce Calabrian garlic confit
  • 5 ounces organic baby spinach or other leafy greens
  • ¼ cup shredded Parmesan
  • 1 tablespoon balsamic glaze

Nutrition per serving

Calories 630, Total Fat 36g (46% DV), Sat. Fat 13g (65% DV), Trans Fat 0g, Cholest. 135mg (45% DV), Sodium 470mg (20% DV), Total Carb. 14g (5% DV), Fiber 3g (11% DV), Total Sugars 8g (Incl. 4g Added Sugars, 8% DV), Protein 61g
Contains: Milk

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.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the portobello mushrooms

Wipe the tops of the portobello mushrooms with a damp paper towel to remove any dirt. Remove the stems and, using a spoon, gently scrape the black gills from the undersides of the caps. Thinly slice the mushrooms.


Prep and 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 and cook, turning frequently, until well browned and your desired doneness is reached. For medium-rare, that’s 4 to 6 minutes for rib-eyes and New York strips. 

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 are resting, cook the portobello mushrooms and spinach.


Cook the portobello mushrooms and spinach

In the same pan used for the steaks, if dry, add 1 to 2 teaspoons oil. Warm over medium heat until hot but not smoking. Add the portobello mushrooms, season with salt and pepper, and cook, stirring occasionally, until softened and lightly browned, 4 to 5 minutes. Transfer to a plate. Do not clean the pan.

In the same pan over medium heat, if dry, warm 1 to 2 teaspoons of oil until hot but not smoking. Add the confit and cook for 30 seconds. Working in batches, stir in the spinach and cook until just wilted, 2 to 3 minutes. Season to taste with salt and pepper.


Transfer the spinach and mushrooms to individual serving plates and garnish with the Parmesan. Place the steaks over the vegetables, drizzle with the balsamic glaze, and serve.

Kids Can!
  • Wipe the portobello mushrooms.
  • Time the cooking.
  • Set the table.
  • Garnish with the Parmesan.