Grilled Steaks and Charred Jalapeño Chimichurri
with Chilean-Inspired Patatas Bravas
Charred jalapeño peppers kick things up a notch in a quick chimichurri that's draped over sweet grilled tomatoes and steak! South American-inspired patatas bravas bring a spicy and aromatic quality to this plate perfect for fresco dining!
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.
Ingredients
370 g
Striploin Steak
1 tbsp
Enchilada Spice Blend
(Contains Sulphites)
227 g
Baby Tomatoes
1 unit
Jalapeño
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
7 g
Parsley
2 unit
Garlic, cloves
400 g
Yellow Potato
2 tbsp
Tomato Sauce Base
¼ cup
Feta Cheese, crumbled
(Contains Milk)
2 tbsp
Spicy Mayo
(Contains Egg, Mustard)
Not included in your delivery
3.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F.Wash and dry all produce.Lightly oil the grill. Preheat the grill to 450°F over medium-high heat.Garlic Guide for Step 2: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) extra!Heat Guide for Step 6: 1/2 tbsp (1 tbsp) mild, 1 tbsp (2 tbsp) medium and 1 1/2 tbsp (3 tbsp) spicy! Quarter potatoes. Cut any larger potatoes into 1-inch pieces.Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven, tossing halfway through, until tender, 22-24 min.
Meanwhile, finely chop parsley stems and leaves.Peel, then mince or grate garlic. Add parsley, vinegar, 1 1/2 tbsp (2 1/2 tbsp) oil and 1/2 tsp garlic to a small bowl. (NOTE: Reference garlic guide.)
Meanwhile, halve jalapeño lengthwise, removing seeds for less heat.. (TIP: We suggest using gloves when prepping jalapeños!)Arrange tomatoes on one side of a 24-inch piece of foil. Drizzle 1/2 tbsp (1 tbsp) oil over tomatoes, then season with salt and pepper. Fold foil in half over tomatoes and pinch edges to seal pouch. Gently shake pouch to coat.Pat steak dry with paper towels. Season with salt, pepper and half the Enchilada Spice Blend.
Place pouch with tomatoes on one side of the grill. Grill until tomatoes burst and soften slightly, 8-10 min.Add jalapeños to the grill next to tomatoes. Grill, flipping once, until tender-crisp and char marks form, 3-4 min per side.Add steak to the other side of the grill. Close lid and grill, flipping once, until cooked to desired doneness, 3-5 min per side.**When steak and jalapeños are done, transfer to a baking sheet to let steak rest and allow jalapeños to cool.
When potatoes are done, heat a large pan non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then potatoes, tomato sauce base, remaining garlic and remaining Enchilada Spice Blend. Cook, stirring often, until sauce coats potatoes, 1-2 min. Season with salt and pepper. Remove the pan from heat.
When cool enough to handle, finely chop jalapeños.Add jalapeños to the bowl with chimichurri. (NOTE: Reference heat guide.) Season with salt and pepper, to taste, then stir to combine.Thinly slice steak.Divide steak, tomatoes and patatas bravas between plates. Spoon jalapeño chimichurri over steak and tomatoes. Drizzle spicy mayo over patatas bravas. Sprinkle feta over plate.
