In order to bring you the best organic produce, some ingredients may differ from those depicted.
Black Angus steaks with garlic butter and broccoli-pancetta salad
Gluten-Free Friendly, Soy-Free, Mediterranean, Carb-Conscious, Protein Plus
2 Servings, 680 Calories/Serving
There’s nothing like perfectly cooked Black Angus steaks to get your mouth watering. Unless of course, you baste them in a tasty trifecta of garlic, butter, and fresh thyme.
In your bag
- ½ pound organic red or gold new potatoes
- 1 bunch organic baby broccoli
- 3 ounces diced pancetta
- 3 organic scallions
- 1 or 2 cloves organic peeled fresh garlic
- Steak options:
- 2 Black Angus filet mignons (about 5 ounces each)
- 2 Black Angus rib-eyes (about 10 ounces each)
- 2 Black Angus New York strips (about 10 ounces each)
- 4 sprigs organic fresh thyme
- 2 tablespoons unsalted butter
- Sunbasket lemony mayo (paleo mayo - lemon juice - nutritional yeast - sweet paprika - kosher salt - black pepper)
Nutrition per serving
Calories 680, Total Fat 47g (60% DV), Sat. Fat 16g (80% DV), Trans Fat 0g, Cholest. 120mg (40% DV), Sodium 370mg (16% DV), Total Carb. 36g (13% DV), Fiber 7g (25% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 34g
Contains: Milk, Eggs
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.
Wash produce before use
Prep and roast the potatoes and broccoli
Heat the oven to 425°F.
- Scrub the potatoes. Cut the potatoes in half crosswise; cut any large halves into 1-inch pieces.
- Trim the root ends from ends from the the broccoli; cut the florets from the stem, then cut the stems into ½-inch pieces. In a bowl, toss the broccoli with 1 to 2 teaspoons oil and season with salt and pepper.
On a sheet pan, toss the potatoes with 1 to 2 teaspoons oil; season generously with salt and pepper and spread in an even layer. Roast for 10 to 12 minutes; then carefully move the potatoes to one end of the pan, add the broccoli to the other end of the pan [on a second sheet pan], and continue roasting until the broccoli is tender and the potatoes are tender, golden brown, and starting to crisp, 10 to 15 minutes.
While the potatoes and broccoli are roasting, prepare the remaining ingredients.
Prep and cook the pancetta and scallions
- Coarsely chop the pancetta, if desired.
- Trim the root ends from the scallions; cut the scallions on the diagonal into 1-inch pieces.
In a large frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the pancetta and scallions and cook, stirring occasionally, until lightly browned and beginning to crisp, 3 to 4 minutes. Transfer to a plate. Do not clean the pan.
Prep the remaining ingredients; cook the steaks
- Using a fork or the bottom of a cup or bowl, lightly smash the garlic.
- Pat the steaks dry with a paper towel; season generously with salt and pepper.
In the same pan used for the pancetta and scallions, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the steaks and cook, turning frequently, until browned but not yet cooked through, 2 to 4 minutes. Add the garlic, thyme, and butter or oil and cook, spooning the mixture frequently over the steaks, until your desired doneness is reached. For medium-rare, that’s 1 to 2 minutes for rib-eyes and New York strips and 6 to 10 minutes for filet mignons.
Transfer the cooked steaks to a plate. Reserve the thyme for garnish, if desired; discard the garlic.
Assemble the broccoli-pancetta salad
In a large bowl, stir together the potatoes, broccoli, pancetta, scallions, and lemony mayo; season to taste with salt and pepper.
Transfer the steaks and broccoli-pancetta salad to individual plates. Garnish with the thyme, if desired, and serve.
- Scrub the potatoes.
- Smash the garlic.
- Time the cooking.
- Assemble the salad.
- Garnish with the thyme sprigs.