Black Angus Rib-Eyes with Romesco and Artichoke-Olive Salad

Name: Black Angus Rib-Eyes with Romesco and Artichoke-Olive Salad
Total time: 15 min
Ingredients: Steak options:; 2 Black Angus rib-eyes (about 10 ounces each); 2 Black Angus New York strips (about 10 ounces each); 2 Black Angus filet mignons (about 5 ounces each); Sunbasket onion-garlic-paprika blend (onion powder - granulated garlic - sweet smoked paprika); 3 tablespoons pitted Kalamata olives; 1 tablespoon balsamic vinegar; 6 ounces organic baby kale or other leafy greens; ½ cup cooked quartered artichoke hearts; Sunbasket romesco (roasted red peppers - almonds - extra virgin olive oil - sherry vinegar - garlic - sweet smoked paprika - kosher salt)

sunbasket.com

Romesco was first made by fishermen in coastal Catalonia, Spain, to accompany seafood. But little did they know, this nutty and smoky sauce tastes just as satisfying over Black Angus steaks.

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Ingredients

Steak options:
2 Black Angus rib-eyes (about 10 ounces each)
2 Black Angus New York strips (about 10 ounces each)
2 Black Angus filet mignons (about 5 ounces each)
Sunbasket onion-garlic-paprika blend (onion powder - granulated garlic - sweet smoked paprika)
3 tablespoons pitted Kalamata olives
1 tablespoon balsamic vinegar
6 ounces organic baby kale or other leafy greens
½ cup cooked quartered artichoke hearts
Sunbasket romesco (roasted red peppers - almonds - extra virgin olive oil - sherry vinegar - garlic - sweet smoked paprika - kosher salt)