In order to bring you the best organic produce, some ingredients may differ from those depicted.
Black Angus rib-eyes with espresso-maple glazed carrots and arugula
Gluten-Free Friendly, Soy-Free, Mediterranean, Carb-Conscious, Protein Plus
2 Servings, 800 Calories/Serving
Espresso and maple syrup transform pan-roasted carrots into a stellar side dish for this classic steak and salad dinner.
In your bag
- 3 organic carrots
- 2 tablespoons pure maple syrup
- 2 tablespoons unsalted butter
- 1 tablespoon espresso powder
- Steak options:
- 2 Black Angus rib-eyes (about 10 ounces each)
- 2 Black Angus New York strips (about 10 ounces each)
- 1 or 2 organic shallots
- 1 organic lemon
- 3 ounces organic baby arugula or other leafy greens
- 3 tablespoons grated Parmesan
Calories 800, Total Fat 48g (62% DV), Sat. Fat 19g (95% DV), Trans Fat 0g, Cholest. 160mg (53% DV), Sodium 380mg (17% DV), Total Carb. 35g (13% DV), Fiber 6g (21% DV), Total Sugars 22g (Incl. 12g Added Sugars, 24% DV), Protein 58g
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.
Wash produce before use
Prep and cook the glazed carrots
- Scrub or peel the carrots and trim the ends; cut the carrots on the diagonal into ½-inch-thick slices.
- Measure 1½ teaspoons [1 TBL] espresso powder for the carrots; save the remaining espresso powder for another use.
In a medium [large] frying pan, combine the carrots, maple syrup, butter, 1½ teaspoons [1 TBL] espresso powder, and ¾ cup [1½ cups] water and season with salt. Cover and bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the carrots are just tender, 5 to 7 minutes.
Uncover the pan, increase the heat to medium-high, and bring the liquid to a boil. Cook, tossing the carrots occasionally, until tender and a thick glaze forms, 6 to 8 minutes. Remove from the heat and season to taste with salt and pepper. While the carrots are cooking, prepare 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 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. 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 resting, prepare the arugula.
Dress the arugula
- Peel and finely chop enough shallots to measure ¼ cup [½ cup].
- Juice half the lemon; save the remaining half for another use. [Juice 1 lemon; save the remaining lemon for another use.]
In a large bowl, stir together the shallots, 1 tablespoon [2 TBL] lemon juice, and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper. Add the arugula and as much Parmesan as you like and toss to coat. Season to taste with salt and pepper.
Transfer the steaks, carrots, and arugula to individual plates. Sprinkle the arugula with any remaining Parmesan, if desired and serve.
- Scrub the carrots.
- Measure the water for the carrots.
- Measure the shallots.
- Juice the lemon.
- Dress the arugula.