Grilled Steaks and Charred Jalapeño Chimichurri
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Grilled Steaks and Charred Jalapeño Chimichurri

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!


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

Preparation Time35 minutes
Cooking Time


serving amount

370 g

Striploin Steak

1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

227 g

Baby Tomatoes

1 unit


1 tbsp

Red Wine Vinegar

(Contains Sulphites)

7 g


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


¼ tsp


¼ tsp



Nutrition Values

Calories800 kcal
Fat46 g
Saturated Fat11 g
Carbohydrate47 g
Sugar8 g
Dietary Fiber6 g
Protein50 g
Cholesterol105 mg
Sodium960 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Paper Towel
Aluminum Foil


Roast potatoes

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.

Make chimichurri

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.

Grill steak and veggies

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.

Finish potatoes

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.

Finish and serve

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.