Steaks with blistered green beans and tomatoes

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

Steaks with blistered green beans and tomatoes

Steaks with blistered green beans and tomatoes

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, <600 Calories

2 Servings, 500 Calories/Serving

30 Minutes

Charred green beans have a smoky richness and a satisfying crisp bite. Cook the beans and the sweet tomatoes in the same pan used to sear the steaks to take advantage of any juices left behind. Shower it all with fresh basil for an iconic combination of flavors.

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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.
  • 3 scallions
  • 1 teaspoon scallion seasoning (sugar - salt) optional
  • 6 ounces green beans
  • 1 cup cherry tomatoes
  • Fresh basil
  • 1 lemon
  • Two 6-ounce sirloin steaks

Nutrition per serving

Calories 500, Total Fat 34g (44% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 810mg (35% DV), Total Carb. 12g (4% DV), Fiber 5g (18% DV), Protein 6g


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

Wash produce before use


Make the scallion oil

  • Remove the root ends from the scallions and finely slice the white and green parts.
In a frying pan, heat 3 tablespoons oil over medium-high heat until hot but not smoking. In a bowl, toss the scallion slices with the scallion seasoning, if using, or season just with salt. Pour the oil over the scallions (they should sizzle) and stir to coat. Let stand until ready to use. Meanwhile, prepare the vegetables.


Prep the vegetables

  • Trim the stem end of the green beans.
  • Remove the green tops from the tomatoes, if necessary.
  • Chop the basil leaves.
  • Zest and juice the lemon.


Cook the steaks

  • Season the steaks with salt and pepper.
In the same pan used to heat the oil, over medium-high heat, cook the steaks until well browned and still slightly pink in the center, 3 to 4 minutes on each side. Transfer the steaks to a plate and tent lightly with foil to keep warm.


Cook the green beans and tomatoes

In the same pan, over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the green beans and 2 tablespoons water, and season with salt. Cook until the liquid has evaporated and the green beans are slightly blistered, 3 to 4 minutes. Add the tomatoes and cook until blistered and softened, 3 to 4 minutes. Remove the pan from heat and stir in the basil, the lemon zest, 1 tablespoon lemon juice, and 1 tablespoon of the scallion oil. Season to taste with salt and pepper.


Transfer the steaks, green beans, and tomatoes to individual plates. Drizzle the remaining scallion oil over the steaks and serve.