Carb Smart Rubbed Seared Steak and Creamy Chimichurri Sauce
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Carb Smart Rubbed Seared Steak and Creamy Chimichurri Sauce

Carb Smart Rubbed Seared Steak and Creamy Chimichurri Sauce

with Veggie Jumble

Carb Smart

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

Preparation Time30 minutes
Cooking Time8 minutes


serving amount

340 g

Top Sirloin Steak

1 unit(s)

Sweet Potato

3 tbsp


7 g


1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tsp

Chipotle Powder

1 unit(s)

Sweet Bell Pepper

2 unit(s)

Garlic, cloves

1 unit(s)

Yellow Onion

1 unit(s)



Cumin-Garlic Blend

Not included in your delivery

1.5 tbsp



Nutrition Values

Calories510 kcal
Fat21 g
Saturated Fat5 g
Carbohydrate35 g
Sugar12 g
Dietary Fiber8 g
Protein43 g
Cholesterol90 mg
Sodium280 mg
Trans Fat0.2 g
Potassium1550 mg
Calcium100 mg
Iron6 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.



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.

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