Carb Smart Rubbed Seared Steak and Creamy Chimichurri Sauce
with Veggie Jumble
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Top Sirloin Steak
1 unit(s)
Sweet Potato
3 tbsp
Guacamole
7 g
Parsley
1 tbsp
White Wine Vinegar
(Contains Sulphites)
4 g
Chipotle Powder
(May contain Sesame, Triticale, Milk, Sulphites, Soy, Peanuts, Tree nuts, Wheat, Mustard)
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Garlic, cloves
1 unit(s)
Yellow Onion
1 unit(s)
Zucchini
g
Cumin-Garlic Blend
Not included in your delivery
1.5 tbsp
Oil*
Nutrition Values
Cooking Steps
Cut sweet potatoes into 1/2-pieces. Arrange on a parchment-lined baking sheet, then toss with 1/2 tbsp oil, half the cumin-garlic spice blend. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 16-18 min.
Meanwhile, peel, then cut onion into 1/2-inch pieces. Core, then cut pepper into 1/2-inch pieces. Halve zucchini lengthwise, then cut into 1/2-inch-thick half-moons. Peel, then grate or mince garlic.
Pat steak dry with paper towels. Season all over with the remaining Cumin-Garlic Spice Blend, 1/4 tsp Chipotle pepper. (Reference the Heat Guide.) Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then steaks. Sear until golden-brown,1-2 min per side. Remove the pan from heat and transfer steaks to an unlined baking sheet. Bake in the bottom of the oven until cooked to desired doneness, 5-6 min.** (DQ: Time check on final cook.)
Meanwhile, heat the same pan (from step 3) over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions, zucchini and peppers. Cook, stirring occasionally, until veggies soften, 5-6 min. (NOTE: Don't overcrowd the pan; cook veggies in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Add garlic, then cook, stirring often, until fragrant, 1 min. Remove the pan from heat, then season with salt and pepper, to tastes.
Roughly chop parsley. Add parsley, guacamole and 1 tbsp water to a small bowl. Season with salt and pepper, to taste, then stir to combine.
Thinly slice steak. Divide veggie jumble between plates. Top with steak. Spoon over creamy chimichurri.
