Seared Ribeye and Roasted Pepper Chimichurri

Name: Seared Ribeye and Roasted Pepper Chimichurri with baked potato and roasted veggies
Total time: 50 min
Yield: 2
Cuisine: American
Ingredients: 370 g Ribeye Steak; 2 unit(s) Russet Potato; 125 g Roasted Peppers; 7 g Parsley; 7 g Cilantro; 1 unit(s) Sour Cream; 2 unit(s) Garlic, cloves; 1 unit(s) Zucchini; 1 unit(s) Lemon; 1 unit(s) Tomato; 7 g Zesty Garlic Blend; 1 unit(s) Shallot; 6 tbsp Oil*; ⅓ tsp Salt*; 0.13 tsp Pepper*

with baked potato and roasted veggies

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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 Time50 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

serving amount

370 g

Ribeye Steak

2 unit(s)

Russet Potato

125 g

Roasted Peppers

(May contain traces of: Sulphites, Tree nuts, Fish, Milk)

7 g

Parsley

7 g

Cilantro

1 unit(s)

Sour Cream

(Contains: Milk May contain traces of: 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 contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, 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

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.)

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

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.

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.

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.

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.