Black Angus steaks with chickpea, artichoke, and roasted red pepper salad

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

Black Angus steaks with chickpea, artichoke, and roasted red pepper salad

Chef's Table

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Black Angus steaks with chickpea, artichoke, and roasted red pepper salad

Gluten-Free Friendly, Soy-Free, Carb-Conscious, No Added Sugar, Protein Plus

2 Servings, 850 Calories/Serving

20 Minutes

Pat yourself on the back for this luxe steak dinner. In just 20 minutes, you’ll have premium Black Angus beef paired with a colorful Mediterranean salad and crunchy chickpeas to boot. 

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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 13.4 ounce carton cooked chickpeas
  • Sunbasket onion-garlic-paprika blend (onion powder - granulated garlic - sweet smoked paprika)
  • Steak options:
  • 2 Black Angus rib-eyes (about 10 ounces each)
  • 2 Black Angus New York strips (about 10 ounces each)
  • 2 Black Angus filet mignons (about 5 ounces each)
  • 1 organic red onion
  • 2 ounces roasted red pepper strips
  • 3 ounces organic baby arugula or other leafy greens
  • ½ cup cooked quartered artichoke hearts
  • Sunbasket Mediterranean lemon dressing (extra virgin olive oil - lemon juice - garlic - kosher salt - lemon zest - black pepper - dried oregano)
  • 3 tablespoons grated Parmesan
Grill It

Prepare a medium-hot fire on one side of a grill. Set the steaks on the grill directly over the heat and cook, turning once, until lightly browned, about 2 minutes per side. Transfer to indirect heat, close the grill, and cook without turning to the desired doneness.

Nutrition per serving

Calories 850, Total Fat 54g (69% DV), Sat. Fat 15g (75% DV), Trans Fat 0g, Cholest. 130mg (43% DV), Sodium 610mg (27% DV), Total Carb. 30g (11% DV), Fiber 8g (29% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 62g
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, Sesame.

Instructions

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

Wash produce before use

1

Crisp the chickpeas

  • Rinse the chickpeas; pat thoroughly dry with a paper towel. Measure 1 cup [2 cups] chickpeas; save the rest for another use.
  • Set aside half the onion-garlic-paprika blend for the steaks.

In a large frying pan over medium-high heat, warm 2 to 4 tablespoons oil until hot but not smoking. Carefully add the chickpeas and cook, stirring often, until deep golden brown and crisp, 5 to 8 minutes. Transfer to a paper-towel-lined plate. Season to taste with salt, pepper, and half the onion-garlic-paprika blend. Do not clean the pan.

2

Prep and cook the steaks

  • Pat the steaks dry with a paper towel; season generously with salt, pepper, and the remaining onion-garlic-paprika blend. 

In the same pan used for the chickpeas, warm 1 to 2 tablespoons oil over medium-high heat 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 and 8 to 12 minutes for filet mignons. 

Transfer the cooked steaks to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices. 

While the steaks are cooking and resting, prepare the salad.

3

Prep the remaining ingredients; make the salad

  • Peel and finely chop enough onion to measure ¼ cup [½ cup].

In a large bowl, combine the onion, roasted red pepper strips, arugula, and artichokes. Add half the Mediterranean lemon dressing and toss to coat. Season to taste with salt, pepper, and more dressing as desired.

Serve

Transfer the steaks and salad to individual plates. Top the salad with the chickpeas, sprinkle with the Parmesan, and serve.

Kids Can!
  • Rinse and measure the chickpeas.
  • Line a plate with paper towels.
  • Measure the onion.
  • Assemble the salad.
  • Sprinkle the salad with the Parmesan.