Steaks with citrus salsa and rosemary-roasted beets

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

Steaks with citrus salsa and rosemary-roasted beets


Steaks with citrus salsa and rosemary-roasted beets

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 420 Calories/Serving

25–40 Minutes

Brighten your table with juicy pops of citrus! Sweet orange and zippy lemon create a lip-smacking salsa for the juicy steaks, while a pinch of lemon zest perks up the earthy beets and kale.

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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.
  • 10 ounces organic beets
  • 1 teaspoon dried rosemary
  • 2 ounces organic shredded kale or other leafy greens
  • 1 organic orange
  • 1 organic lemon
  • 3 organic scallions
  • 1 teaspoon Aleppo chile flakes (optional)
  • Steak options:
  • 2 top sirloin steaks (about 5 ounces each)
  • 2 organic rib-eyes (about 7 ounces each)
  • 2 organic New York strips (about 7 ounces each)
  • 2 organic filet mignons (about 5 ounces each)
  • Sunbasket steak seasoning (granulated garlic - onion powder - coriander - sweet paprika - dried dill)

Nutrition per serving

Calories 420, Total Fat 22g (28% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 190mg (8% DV), Total Carb. 31g (11% DV), Fiber 9g (32% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 31g

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.


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

Wash produce before use


Roast the beets and kale

Heat the oven to 400°F.

  • Scrub the beets; cut the beets crosswise into ¼-inch-thick rounds. 
  • Finely chop the rosemary.

On a sheet pan [2 sheet pans], drizzle the beets and kale with 1 to 2 tablespoons oil; season with salt and pepper and the rosemary and toss to coat. Spread in an even layer and roast, stirring once halfway through, until the beets are tender and browned on the edges and the kale is crisp, 18 to 20 minutes. Meanwhile, prepare the citrus salsa. 


Make the citrus salsa

  • Using your hands or a sharp knife, peel the orange. Cut the fruit lengthwise into quarters, then crosswise into ½-inch-thick slices. Discard any seeds.
  • Zest the lemon; set aside half the zest for garnish. Using your hands or a sharp knife, peel the lemon and finely chop the flesh. Discard any seeds.
  • Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish.

In a medium bowl, stir together the orange, half the lemon zest, half the lemon flesh, and  white parts of the scallions. Stir in 1 to 2 teaspoons oil, as much Aleppo chile as you like, and up to ¼ teaspoon [½ tsp] sugar (from your pantry), if desired. Season to taste with salt and pepper and more lemon flesh, if desired. Let stand, stirring occasionally, while you prepare the steaks. 


Prep and cook the steaks

  • Pat the steaks dry with a paper towel; season generously with salt and pepper and the steak seasoning.

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 frequently, until well browned, 6 to 8 minutes for medium-rare.


For rib-eyes and New York strips: 

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. 


Transfer the steaks and beets and kale to individual plates. Top the steaks with the citrus salsa and garnish the beets and kale with the remaining lemon zest. Sprinkle everything with the green parts of the scallions and any remaining Aleppo chile, if desired, and serve. 

Kids Can!
  • Scrub the beets. 
  • Drizzle the beets and kale with oil and season. 
  • Peel the orange and lemon by hand. 
  • Time the steaks.
  • Garnish with the lemon zest and scallions.