Steak & Chimichurri Sauce
with roasted red potatoes
Tonight's steak gets a little help from the Argentinian favourite, chimichurri, with cilantro and parsley lending their piquant punch to pan-seared beef. Don't forget to scoop up some sautéed veggies for that perfect bite.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Beef Steak
7 g
Cilantro
7 g
Parsley
2 clove
Garlic, cloves
400 g
Red Potato
1.5 tsp
Montreal Spice Blend
160 g
Sweet Bell Pepper
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 tsp
Chili Flakes
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
¼ tsp
Smoked Paprika
56 g
Red Onion
Not included in your delivery
5 tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450F. Wash and dry all produce. Start the recipe when the oven is ready. Cut potatoes into 1-inch pieces. To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 portions, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with Montreal Spice Blend, then toss to coat. Roast on the middle rack of the oven for 24-28 min, tossing halfway through, until tender and golden-brown. (NOTE: For 4 portions, roast on the middle and lower racks of the oven, switching baking sheet positions halfway through.)
Meanwhile, cut pepper into 1/4-inch pieces. Peel, then mince or grate garlic. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 portions).Finely chop cilantro. Finely chop parsley.
To a small bowl, add parsley, cilantro, vinegar, one-quarter of the onions, garlic, chili flakes (refer to Chef’s Hack for garlic and chili guide) and 3 tbsp (6 tbsp) oil. Season with salt and pepper, then stir to combine.
In a large non-stick pan, heat 1 tbsp oil over medium-high heat. While the pan heats, pat steaks dry with paper towels, then season with salt and pepper. When the pan is hot, add steaks. (NOTE: For 4 portions, cook steaks in 2 batches, using 1 tbsp oil per batch.) Cook for 4-6 min per side, until cooked to desired doneness. Transfer steaks to a plate, then cover loosely with foil. Set aside to rest for 5 min.
Carefully wipe the pan clean, then reheat over medium. Add 1 tbsp (2 tbsp) butter, peppers and remaining onions. Cook for 6-8 min, stirring occasionally, until veggies are tender. Add 1/4 tsp (1/2 tsp) smoked paprika. Cook for 1 min, stirring occasionally, until fragrant. Season with salt and pepper, to taste.
Thinly slice steaks. Plate steaks with roasted potatoes and veggies alongside. Sprinkle feta over potatoes. Spoon chimichurri over steaks. Enjoy!
