Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
340 g
Steak de haut de surlonge
1 pièce(s)
Patate douce
3 cs
Guacamole
7 g
Persil
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
1 cc
Poudre de chipotle
(Peut contenir Sésame, Triticale, Lait, Sulfites, Soya, Arachides, Noix, Blé, Moutarde)
1 pièce(s)
Poivron
2 pièce(s)
Gousses d'ail
1 pièce(s)
Oignon jaune
1 pièce(s)
Courgette
g
Mélange cumin-ail
1.5 cs
Huile*
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.