Steak with Chimichurri
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Steak with Chimichurri

Steak with Chimichurri

with Spinach-Arugula Salad

Originating in South America, chimichurri is a vibrant green herb sauce that pairs perfectly with tender slices of steak. The meat’s the star of this dish, so we keep it simple by pairing it with an elegant feta, tomato and broccoli salad.

Tags:
Quick
Allergens:
Milk
Sulphites

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.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount
Lime

1 unit(s)

Lime

Parsley

7 g

Parsley

Garlic, cloves

1 unit(s)

Garlic, cloves

Broccoli, florets

227 g

Broccoli, florets

Arugula and Spinach Mix

113 g

Arugula and Spinach Mix

Feta Cheese, crumbled

¼ cup

Feta Cheese, crumbled

(Contains Milk)

Baby Tomatoes

113 g

Baby Tomatoes

Chili Flakes

1 tsp

Chili Flakes

Cilantro

7 g

Cilantro

Red Wine Vinegar

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

Beef Steak

285 g

Beef Steak

Not included in your delivery

Oil*

3.5 tbsp

Oil*

Salt*

0.03 tsp

Salt*

Pepper*

0.03 tsp

Pepper*

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Nutrition Values

Calories570 kcal
Fat41 g
Saturated Fat9 g
Carbohydrate18 g
Sugar5 g
Dietary Fiber6 g
Protein38 g
Cholesterol95 mg
Sodium390 mg
Trans Fat0.4 g
Potassium1350 mg
Calcium200 mg
Iron6.25 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Whisk
Zester
Small Bowl
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Aluminum Foil
Measuring Cups
Large Bowl

Cooking Steps

Make chimichurri
1

Before starting, wash and dry all produce. Finely chop parsley and cilantro. Peel, then mince or grate garlic. Zest, then juice lime. Add parsley, cilantro, garlic, lime juice, 1/4 tsp (1/2 tsp) lime zest and 1/4 tsp (1/2 tsp) chili flakes to a small bowl. Add 1 1/2 tbsp (3 tbsp) oil, then whisk to combine. Season with salt and pepper, then set aside.

Finish prep
2

Cut broccoli into bite-sized pieces. Pat steaks dry with paper towels. Season with salt and pepper.

Cook steak
3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Pan-fry until cooked to desired doneness, 5-8 min per side.** When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest, 2-3 min.

Pan-fry veggies
4

Reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then broccoli, tomatoes and 1/4 cup (1/2 cup) water. Season with salt and pepper. Cook, stirring occasionally, until broccoli is tender-crisp, 4-5 min.

Finish and serve
5

Whisk together vinegar, 1/8 tsp (1/4 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl. Add arugula and spinach mix, then toss to coat.Divide steak and salad between plates. Top salad with veggies and feta. Spoon chimichurri over steaks and salad.