Argentinian-Style Steaks
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Argentinian-Style Steaks

Argentinian-Style Steaks

with Chimichurri Aioli, Potatoes and Salad

Tonight we're giving classic Argentinian-style steak a twist with creamy chimichurri, and we might just make you fall in love. Fresh herbs and garlic are mixed with mayo, vinegar and Dijon to create an irresistible dipper for your steak and potatoes. This beauty is guaranteed to pick you up at the end of a long day!

Optional Spice

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

285 g

Top Sirloin Steak

1 tbsp

Garlic Puree

50 g


7 g


7 g


0.13 tsp

Chili Flakes

460 g

Russet Potato

4 tbsp


(Contains Egg, Mustard)

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

113 g

Arugula and Spinach Mix

113 g

Baby Tomatoes

1 tbsp

Dijon Mustard

(Contains Mustard)

Not included in your delivery

2.5 tbsp


¼ tsp


¼ tsp


¼ tsp



Nutrition Values

Calories780 kcal
Fat45 g
Saturated Fat7 g
Carbohydrate54 g
Sugar6 g
Dietary Fiber6 g
Protein42 g
Cholesterol95 mg
Sodium720 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Paper Towel
Large Bowl


Roast potatoes

Before starting, preheat the oven to 450°F.Wash and dry all produce.Heat Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Cut potatoes into 1/2-inch pieces . Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)


Meanwhile, roughly chop cilantro. Roughly chop parsley. Peel, then finely dice shallot. Halve tomatoes.

Mix chimichurri aioli

Add parsley, cilantro, mayo, Dijon, garlic puree, shallots, 1 tsp vinegar (dbl for 4 ppl) and 1/8 tsp chili flakes to a small bowl. (NOTE: Reference heat guide.) Season with salt and pepper, then stir to combine.

Cook steaks

Pat steaks dry with paper towels. 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, then transfer steaks to another unlined baking sheet. Roast in the bottom of the oven until cooked to desired doneness, 5-8 min.**

Toss salad

When steaks are almost done, add 1 tbsp oil, 1/4 tsp sugar (dbl both for 4 ppl) and remaining vinegar to a large bowl. Season with salt and pepper, then whisk to combine. Add half the remaining, tomatoes and arugula and spinach mix, then toss to combine.

Finish and serve

Thinly slice steaks. Divide steaks, potatoes and salad between plates.Serve chimichurri aioli on the side for dipping.