Black Angus steaks with chermoula, mushrooms, and hummus

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

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Black Angus steaks with chermoula, mushrooms, and hummus

Carb-Conscious, Gluten-Free, Dairy-Free, Soy-Free

2 Servings, 910 Calories/Serving

15 Minutes

This steak dinner features an all-star cast of ingredients, from earthy maitake mushrooms and juicy tomatoes to peppery arugula and herby chermoula.

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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.
  • 1 organic red onion
  • 3½ ounces organic maitake or other specialty mushrooms
  • 3 ounces organic grape or cherry tomatoes
  • Steak options:
  • 2 Black Angus New York strips (about 10 ounces each)
  • 2 Black Angus rib-eyes (about 10 ounces each)
  • 2 organic filet mignons (about 5 ounces each)
  • 1 organic lemon
  • 2 ounces organic baby arugula or other leafy greens
  • Sunbasket hummus (chickpeas - water - extra virgin olive oil - tahini - lemon juice - kosher salt - garlic - cumin - coriander)
  • Sunbasket chermoula (extra virgin olive oil - parsley - lime juice - cilantro - coriander - cumin - kosher salt)

Nutrition per serving

Calories: 910, Protein: 46g (92% DV), Fiber: 8g (32% DV), Total Fat: 71g (109% DV), Monounsaturated Fat: 27g, Polyunsaturated Fat: 4.5g, Saturated Fat: 17g (85% DV), Cholesterol: 115mg (38% DV), Sodium: 560mg (23% DV), Carbohydrates: 26g (9% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).

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 and cook the vegetables

  • Peel and thinly slice enough onion to measure ¼ cup [½ cup].
  • Trim the stem ends from the maitake mushrooms; cut the mushrooms in half lengthwise, then lengthwise into ¼-inch slices.

In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion and mushrooms, season with salt and pepper, and cook, stirring occasionally, until starting to soften and caramelize, 3 to 4 minutes. Add the tomatoes and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper. While the vegetables are cooking, start preparing the steaks.


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.


For New York strips and rib-eyes:

Cook, turning once, until well browned, 2 to 3 minutes per side for medium-rare. 


For filet mignons:

Cook, turning frequently, until well browned, 8 to 12 minutes for medium-rare.


Transfer the cooked steaks to a plate to rest for 5 minutes. While the steaks are resting, prepare the salad.


Make the arugula salad

  • Juice the lemon. [Juice 1 lemon; save the remaining lemon for another use.] 

In a medium bowl, toss together the arugula, 1 tablespoon [2 TBL] lemon juice, and 2 to 4 teaspoons oil; season to taste with salt and pepper. 


Transfer the steaks and arugula salad to individual plates. Divide the hummus between the plates, make a well in the center, and spoon the vegetables into the wells. Drizzle as much chermoula over the steaks as you like and serve any remaining chermoula on the side.

Kids Can!
  • Measure the onion.
  • Time the cooking.
  • Juice the lemon.
  • Assemble the salad.
  • Divide the hummus between plates.