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Chimichurri Steak

Chimichurri Steak

with Roasted Potato Wedges and Green Salad

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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!

Allergens:Sulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Beef Steak

340 g

Yukon Potato

56 g

Spring Mix

113 g

Grape Tomatoes

5 g

Garlic

20 g

Parsley

20 g

Cilantro

3 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

1 tbsp

Orange Marmalade

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2460 kJ
Calories588 kcal
Fat28 g
Saturated Fat9 g
Carbohydrate43 g
Sugar9 g
Dietary Fiber5 g
Protein40 g
Cholesterol70 mg
Sodium263 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Pan
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 450°F (to roast the potatoes). Start prepping when the oven comes up to temperature!

2

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.

3

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.

4

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.

5

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.

6

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.