Sweet and spicy steaks with Hasselback potatoes and braised leek

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

Sweet and spicy steaks with Hasselback potatoes and braised leek

Spicy, Soy-Free, Mediterranean, Gluten-Free, Lean & Clean, Diabetes-Friendly, Carb-Conscious

2 Servings, 550 Calories/Serving

35–50 Minutes

This restaurant-quality dish features your choice of protein coated with a sweet and fiery flavor combo: maple syrup and our custom chili spice blend.  

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • ½ pound organic gold or red new potatoes
  • 3 tablespoons grated Parmesan
  • 1 teaspoon dried thyme
  • Sun Basket chili spice blend (chipotle chile powder - coriander - cumin - sweet paprika - granulated garlic)
  • 1 tablespoon pure maple syrup
  • 1 organic leek
  • 1 organic carrot

Nutrition per serving

Calories: 550, Protein: 32g (64% DV), Fiber: 6g (24% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 2g, Saturated Fat: 6g (30% DV), Cholesterol: 75mg (25% DV), Sodium: 340mg (14% DV), Carbohydrates: 41g (14% DV), Total Sugars: 11g, Added Sugars: 6g (12% DV).
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.

Instructions

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

Wash produce before use

1

Prep and roast the potatoes

Heat the oven to 425°F.

  • Cut a thin slice lengthwise off the potatoes to create a flat base. Working with 1 potato at a time, place the potato, flat side down, and cut it crosswise into ⅛-inch-thick slices, cutting only three-fourths of the way through.
  • Set aside half the Parmesan for the vegetables.

On a sheet pan, place the potatoes, cut sides up; drizzle with 1 tablespoon [2 TBL] oil, making sure to get the oil in between all the slices. Sprinkle with the thyme and season generously with salt and pepper. Roast until the potatoes are browned and tender, 20 to 25 minutes. Remove from the oven, sprinkle with half the Parmesan, and roast until the cheese melts, about 5 minutes longer. 

2

Prep and cook your protein

Steaks or pork chops: Pat dry with a paper towel; season with salt and pepper and as much chili spice blend as you like. In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the steaks or pork and cook, turning frequently, until the steaks are well browned and medium-rare, 4 to 6 minutes for rib-eyes and New York strips, 6 to 8 minutes for top sirloins, 8 to 12 minutes for filet mignons; cook the pork until browned but still faintly pink within, 8 to 10 minutes. Halfway through the cooking time, reduce the heat to medium, then brush both sides with the maple syrup. Transfer to a plate. 

Chicken: Pat dry with a paper towel; season with salt and pepper and as much chili spice blend as you like. In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally and brushing both sides with the maple syrup, until firm and cooked through, 4 to 6 minutes for thighs and 6 to 8 minutes for breasts. Transfer to a plate.

Fish: Pat dry with a paper towel; season with salt and pepper and as much chili spice blend as you like. In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the fish and cook until lightly browned, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Halfway through the cooking time, reduce the heat to medium, then brush both sides with the maple syrup. Transfer to a plate. If using tuna, cut into 2-inch pieces; leave other fish whole. 

Shrimp: Rinse and drain. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper and as much chili spice blend as you like. In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 2 to 3 minutes per side. Halfway through the cooking time, reduce the heat to medium, then brush both sides with the maple syrup. Transfer to a plate. 

Scallops: Rinse and drain. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper and as much chili spice blend as you like. In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Halfway through the cooking time, reduce the heat to medium, then brush both sides with the maple syrup. Transfer to a plate.

Plant-based chick*n: Pat dry with a paper towel; season with salt and pepper and as much chili spice blend as you like. In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chick*n and cook, turning occasionally, until browned and heated through, 4 to 6 minutes. Halfway through the cooking time, reduce the heat to medium, then brush both sides with the maple syrup. Transfer to a plate. 

3

Prep and cook the leek and carrot

  • Trim the root end from the leek; cut the leek crosswise into ¼-inch-thick rounds. Rinse well.
  • Scrub or peel the carrot and trim the ends; cut the carrot on the diagonal into ¼-inch-thick slices. 

In a medium frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil and 1 teaspoon [2 tsp] butter (from your pantry), if using, until hot but not smoking. Add the leek and carrot, season with salt and pepper, and toss to coat. Cook, stirring once, until the vegetables start to brown and soften, 3 to 4 minutes. 

Add ½ cup [¾ cup] white wine (from your pantry) or water and bring to a simmer, then reduce the heat to medium. Cook, stirring occasionally, until the liquid is almost evaporated and the vegetables are tender, 2 to 3 minutes. Stir in the remaining Parmesan and cook until melted, about 1 minute. 

Serve

Transfer your protein, leek, carrot, and potatoes to individual plates and serve.

Kids Can!
  • Divide the Parmesan in half.
  • Drizzle the potatoes with oil and season. 
  • Rinse the leek.
  • Scrub the carrot.
  • Measure the butter, if using, for the vegetables.