
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pre-Prepped
Our chefs cook the sides and sauces, so there's no slicing, dicing, or measuring. Just pan-sear the protein for a mouthwatering dinner in under 20 minutes.
Steaks with chimichurri and harissa-roasted sweet potatoes
Soy-Free, Carb-Conscious, Lean & Clean, Diabetes-Friendly, Paleo, Dairy-Free, Mediterranean, Gluten-Free
2 Servings, 570 Calories/Serving
15–20 Minutes
One of our most popular steak recipes is made even easier with pre-prepped and pre-roasted sweet potatoes—it’s just as delicious as the original.
Ingredients

- In your tray:
- Organic sweet potatoes
- Extra virgin olive oil
- Harissa powder
- In your bag:
- Steak options:
- Top sirloin steaks
- Organic filet mignons
- Organic rib-eyes
- Organic New York strips
- Organic chopped chard
- Organic chopped garlic
- Sun Basket chimichurri (EVOO - parsley - red wine vinegar - cilantro - garlic - kosher salt - cumin)
Nutrition per serving
Calories: 570, Protein: 31g (62% DV), Fiber: 8g (32% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 2g, Saturated Fat: 4.5g (23% DV), Cholesterol: 70mg (23% DV), Sodium: 600mg (25% DV), Carbohydrates: 42g (14% DV), Total Sugars: 9g, 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.
Instructions
Wash produce before use
1
Heat the sweet potatoes
Remove the plastic from the tray. Season the sweet potatoes with salt and pepper. Cover the tray with foil and bake for 10 minutes. Stir, re-cover, and bake 5 to 10 minutes more, until heated through.
While the sweet potatoes are heating, cook the steaks and chard.
2
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 top sirloins:
Cook, turning over frequently, until well browned, 6 to 8 minutes for medium-rare.
For filet mignons:
Cook, turning over frequently, until well browned, 8 to 12 minutes for medium-rare.
For New York strips and rib-eyes:
Cook, turning over once, until well browned, 2 to 3 minutes per side for medium-rare.
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 rest, make the chard.
3
Cook the chard
Serve
The foods in your tray have been prepared for you to enjoy fresh; do not freeze. Per USDA recommendations, heat to at least 165°F.
Do not expose tray to open flame or direct contact with heating element.