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Chimichurri Steak
with Roasted Potato Wedges and Green Salad
Chimichurri is an Argentinean herb sauce that pairs exceptionally well with steak. We're kicking off the Victoria Day long weekend with this classic steak and potatoes pairing. Here's a tip: if you have a barbecue, we heartily suggest grilling the steak and potatoes on it!
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.
Ingrédients
340 g
Steak de bœuf
340 g
Pomme de terre Yukon
56 g
Mélange printanier
113 g
Tomates raisins
5 g
Ail
20 g
Persil
20 g
Coriandre
3 cs
Vinaigre de vin blanc
(Contient Sulfites)
1 cs
Marmelade d'orange
Pas inclus dans votre livraison
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Preheat the oven to 450°F (to roast the potatoes). Start prepping when the oven comes up to temperature!
Roast the potatoes: Wash and dry all produce. Cut the potatoes into 1/2-inch wedges. Toss the potatoes on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, flipping them over halfway through cooking, until golden-brown, 25-28 min.
Prep and make the chimichurri: Meanwhile, cut the tomatoes in half. Mince or grate 1 clove garlic. Finely chop the parsley and cilantro. In a small bowl, combine the parsley, cilantro, minced garlic, 1 bottle vinegar and a drizzle of oil – just enough to make it runny! Season with salt and pepper.
Cook the steak: Pat the steak dry with paper towels, then season with salt and pepper. Heat a large pan over medium-high heat. Add a drizzle of oil, then the steak. Cook for 4-7 min per side, until golden-brown and cooked to desired doneness. (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.) Set the steak aside on a plate.
Make the salad: In a large bowl, whisk the marmalade, 1/2 bottle vinegar (1 bottle for 4 people) and a drizzle of oil. Add the spring mix and tomatoes. Toss to combine.
Finish and serve: Thinly slice the steak. Serve with the potatoes and salad. Top the steak with chimichurri. Enjoy!
BBQ Directions: Preheat the BBQ to medium heat. Toss the potato wedges with a drizzle of oil on a large sheet of foil. Wrap it tightly into a flat package. Grill the package until potatoes are fork-tender, 12-15 min. Open the potato packages and place the wedges directly on the grill until grill marks form, 2-3 min per side. Grill the steaks, 4-7 min per side, to your desired doneness.