Steaks with balsamic-glazed radishes and Brussels sprouts

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

Great for Entertaining

Steaks with balsamic-glazed radishes and Brussels sprouts

Dairy-Free, Gluten-Free, Soy-Free, Paleo

2 Servings, 630 Calories/Serving

25–35 Minutes

This easy, dinner-party-worthy paleo dinner bursts with the colors and flavors of fall, with glazed autumn vegetables and a lemony apple relish.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
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 bag.
  • 5 ounces Brussels sprouts
  • Steak options:
  • 2 top sirloin steaks (about 6 ounces each)
  • 1 New York strip steak (about ¾ pound; 1 steak serves 2)
  • 2 filet mignons (about 5 ounces each)
  • 1 teaspoon sweet smoked paprika
  • 1 apple (such as Pink Lady)
  • 1 lemon
  • 3 or 4 sprigs fresh flat-leaf parsley
  • 5 ounces red radishes
  • 1 or 2 shallots
  • 1 tablespoon coconut oil
  • 2 tablespoons balsamic vinegar
Chef's Tip
The Brussels sprouts can be prepared through Step 1 up to 1 day ahead. Let cool, cover, and refrigerate. Let stand at room temperature for 10 minutes before proceeding with the recipe.

Nutrition per serving

Calories: 630, Protein: 39g (78% DV), Fiber: 6g (24% DV), Total Fat: 40g (62% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 2.5g, Saturated Fat: 17g (85% DV), Cholesterol: 130mg (43% DV), Sodium: 130mg (5% DV), Carbohydrates: 29g (10% DV), Total Sugars: 16g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV).

Instructions

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

Wash produce before use

1

Start the Brussels sprouts

  • Trim the stem ends from the Brussels sprouts; cut the sprouts in half lengthwise.
Bring a medium sauce pot of salted water to a boil. Add the Brussels sprouts and cook until crisp-tender, 1 to 2 minutes. Drain and rinse under cold water.
While the water heats and the Brussels sprouts cook, prepare the beef.

2

Prep and cook the beef

  • Pat the beef dry with a paper towel; season generously with salt and pepper and the paprika.
In a large frying pan over medium-high heat, warm 1 tablespoon olive oil until hot but not smoking. Add the beef and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare for top sirloins and New York strip and 8 to 12 minutes for filet mignons. Transfer to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices. Do not clean the pan.
While the beef cooks and rests, prepare the apple relish.

3

Make the apple relish

  • Cut the apple into quarters lengthwise and cut away the core; cut each quarter lengthwise into ¼-inch-thick slices, then crosswise into ¼-inch-thick pieces.
  • Zest and juice half the lemon; save the other half for another use.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a medium bowl, stir together the apple, lemon zest and juice, parsley, and 1 teaspoon olive oil; season to taste with salt and pepper.

4

Cook the vegetables

  • Trim the ends from the radishes; cut the radishes lengthwise into quarters.
  • Peel and thinly slice the shallots.
In the same pan used for the beef, warm the coconut oil over medium-high heat until hot but not smoking. Add the Brussels sprouts and radishes, cut sides down, and cook, without stirring, until lightly browned, 4 to 5 minutes. Add the shallots and cook, scraping up any browned bits from the bottom of the pan, until the shallots start to caramelize, 3 to 4 minutes. Add the balsamic vinegar and ¼ cup water. Bring to a boil, reduce to a simmer, cover, and cook, stirring occasionally, until the liquid has reduced to a glaze and the Brussels sprouts and radishes are tender, 6 to 8 minutes. Season to taste with salt and pepper.

Serve

Transfer the beef and vegetables to individual plates, top the vegetables with the apple relish, and serve.