Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
For six weeks, we’re partnering with goop’s Seamus Mullen—renowned chef and leading authority on health and wellness—to develop delicious recipes focused on wholesome, quality ingredients. For a vibrant side to our bold, spiced steaks, we’re making a bright, crunchy chayote squash, orange, and radish salad—finished with our herbaceous cilantro sauce.
Get PlansPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Wash and dry the fresh produce. Quarter and deseed the lemon. Halve the squash lengthwise; if present, remove the pit, then thinly slice crosswise. Peel the orange and slice into rounds. Peel and thinly slice the shallot. Halve the radishes lengthwise, then thinly slice crosswise. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a large bowl, combine the sliced shallot, sliced radishes, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.
Meanwhile, in a bowl, combine the juice of 2 lemon wedges, half the cilantro sauce, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the sauce to be. Season with salt and pepper.
In a large pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the pepitas; season with salt, pepper, and a pinch of the spice blend. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned (be careful, as the pepitas may pop as they toast). Transfer to a plate and immediately season with salt. Wipe out the pan.
Pat the steaks dry with paper towels; season on all sides with salt, pepper, and the remaining spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.
* An instant-read thermometer should register 145°F.
Meanwhile, to the bowl of marinated radishes, add the sliced squash, sliced orange, remaining cilantro sauce, and the juice of the remaining lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the salad on the side. Top the steaks with the sauce. Top the salad with the toasted pepitas. Garnish with the cheese. Enjoy!
Tips from Home Chefs