Seared Ribeye and Roasted Pepper Chimichurri
with baked potato and roasted veggiesCalories
:
1000 kcalProtein
:
51g proteinTotal
:
50 minutesDifficulty
:
EasyAllergens:
- Milk
- Sulphites
- Sulphites
- Tree nuts
- Fish
- Milk
- May contain traces of allergens
- Mustard
- Peanuts
- Sesame
- Soy
- Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
370 g
Ribeye Steak
2 unit(s)
Russet Potato
125 g
Roasted Peppers
(May be present: Sulphites, Tree nuts, Fish, Milk)
7 g
Parsley
7 g
Cilantro
43 mL
Sour Cream
(Contains: Milk May be present: Milk)
2 unit(s)
Garlic, cloves
1 unit(s)
Zucchini
1 unit(s)
Lemon
1 unit(s)
Tomato
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Wheat)
1 unit(s)
Shallot
Not included in your delivery
6 tbsp
Oil*
⅓ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories1000 kcal
Fat63 g
Saturated Fat14 g
Carbohydrate61 g
Sugar18 g
Dietary Fiber9 g
Protein51 g
Cholesterol100 mg
Sodium980 mg
Trans Fat0.5 g
Potassium2250 mg
Calcium125 mg
Iron9 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
•Silicone Brush
•Measuring Spoons
•Baking Sheet
•Large Non-Stick Pan
•Strainer
•Small Bowl
Cooking Steps
1
- Before starting, preheat the oven to 475°F.
Wash and dry all produce. - Pierce potatoes all over with a fork, then place on a microwave-safe plate. Brush with 1/2 tbsp (1 tbsp) oil then season all over with salt and pepper.
- Microwave on high, carefully flipping halfway through, until fork-tender, 6-8 min.
- Transfer potatoes directly to the top rack of the oven. Bake until flesh is tender and skin is crisp, 15-20 min. (NOTE: If you don't have a microwave, bake potatoes directly on the top rack of the oven, flipping halfway through, until flesh is tender and skin is crisp, 1 hr-1 hr 20 min.)
2
- Meanwhile, halve zucchini lengthwise, then cut into 1-inch half moons. Add zucchini, 1/2 tbsp (1 tbsp) oil to one side of unlined baking sheet. Season with half the Zesty Garlic Blend, salt and pepper, then toss to combine.
- Cut tomato in half cross-wise. Add tomatoes to other side of unlined baking sheet, drizzle with 1/2 tbsp oil (1 tbsp). Season with salt and pepper.
- Roast in the middle of the oven for 15-17 min, until tender-crisp
3
- Meanwhile, pat steak(s) dry with paper towels. Season with salt, pepper and remaining Zesty Garlic Blend.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Pan-fry for 5-7 min per side or until cooked to desired doneness.**
- When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
4
- Peel, then mince or grate garlic.
- Peel, then cut the shallot into 1/4-inch pieces.
- Finely chop cilantro.
- Finely chop parsley.
- Zest, then juice the lemon.
- Strain and roughly chop peppers.
5
- To a small bowl, add parsley, cilantro, lemon zest, lemon juice, shallots, half the garlic, 1/4 tsp (1/2 tsp) sugar and 3 tbsp (6 tbsp) oil. Season with salt and pepper, then stir to combine.
6
- Thinly slice steak.
- Halve Potatoes lengthwise.
- Divide potatoes between plates.
- Fluff the cut sides of potatoes with a fork, then top with sour cream. Season with pepper.
- Divide veggies between plates.
- Divide steak between plates.
- Spoon chimichurri over steak.
