Black Angus Rib-Eye Steaks with Bagna Cauda, Broccoli, and Radishes | Sunbasket

Name: Black Angus Rib-Eye Steaks with Bagna Cauda, Broccoli, and Radishes | Sunbasket
Ingredients: 4 or 5 sprigs organic fresh flat-leaf parsley; 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 bagna càuda sauce base (extra virgin olive oil - anchovy paste - garlic - kosher salt - black pepper); 1 organic yellow onion; 3 or 4 organic radishes (about ¼ pound total); ¼ pound organic broccoli

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Bagna càuda (meaning “hot bath” in Italian) is a blend of anchovies, garlic, and olive oil often served as a fondue-like dip. Here we baste tender steaks in it, creating a pan sauce that’s...

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Ingredients

4 or 5 sprigs organic fresh flat-leaf parsley
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 bagna càuda sauce base (extra virgin olive oil - anchovy paste - garlic - kosher salt - black pepper)
1 organic yellow onion
3 or 4 organic radishes (about ¼ pound total)
¼ pound organic broccoli