Steak with roasted romanesco, purple potatoes and tomato basil salsa

Paleo, Gluten Free, Dairy Free, Soy Free, Low Calorie

2 Servings, 680 Calories/Serving

40 Minutes

Old-school steak and potatoes take a colorful turn in this paleo-friendly meal. Our locally grown, organic Purple Majesty potatoes are rich in antioxidants, protein, and vitamins, with a sweet, slightly nutty flavor and a creamy texture. We love the way they look—and taste when paired with the apple-green broccoli romanesco and bright Sungold tomato salsa.


  • 2 sirloin (or flat iron) steaks
  • 12 ounces purple potatoes
  • 12 ounces broccoli romanesco
  • 5 ounces Sungold cherry tomatoes
  • ½ ounce pine nuts
  • 1 or 2 shallots
  • Large bunch basil
  • 1 tablespoon balsamic vinegar



Season the steaks; roast the vegetables

Heat the oven to 400°F. Season the steaks with salt and pepper. Cut the potatoes into eighths. Cut the romanesco into florets. On a baking sheet, drizzle the potatoes and romanesco with 2 tablespoons oil and season with salt and pepper. Roast until tender and browned, about 25 minutes. While the vegetables cook, make the salsa and cook the steak.


Make the salsa

  • Cut the tomatoes in half.
  • Chop the pine nuts.
  • Peel and chop the shallot.
  • Coarsely chop the basil.
In a bowl, combine the tomatoes, pine nuts, shallot, and basil. Add 1 tablespoon oil and the vinegar. Season with salt.


Cook the steaks

In a 12-inch cast iron grill pan or frying pan, warm 1 tablespoon oil until hot but not smoking. Cook the steaks until well seared and still pink inside, about 5 minutes on each side. Let rest for 5 minutes before serving.



Transfer the steaks to serving plates. Top with the salsa and serve the romanesco and potatoes on the side.

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