Steak with Chimichurri
with Spinach-Arugula Salad
Originating in South America, chimichurri is a vibrant green herb sauce that pairs perfectly with tender slices of steak. The meat’s the star of this dish, so we keep it simple by pairing it with an elegant feta, tomato and broccoli salad.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Arugula and Spinach Mix
Feta Cheese, crumbled
Red Wine Vinegar
Not included in your delivery
Before starting, wash and dry all produce. Finely chop parsley and cilantro. Peel, then mince or grate garlic. Zest, then juice lime. Add parsley, cilantro, garlic, lime juice, 1/4 tsp (1/2 tsp) lime zest and 1/4 tsp (1/2 tsp) chili flakes to a small bowl. Add 1 1/2 tbsp (3 tbsp) oil, then whisk to combine. Season with salt and pepper, then set aside.
Cut broccoli into bite-sized pieces. Pat steaks dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Pan-fry until cooked to desired doneness, 5-8 min per side.**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.
Reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then broccoli, tomatoes and 1/4 cup (1/2 cup) water. Season with salt and pepper. Cook, stirring occasionally, until broccoli is tender-crisp, 4-5 min.
Whisk together vinegar, 1/8 tsp (1/4 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl. Add arugula and spinach mix, then toss to coat.Divide steak and salad between plates. Top salad with veggies and feta. Spoon chimichurri over steaks and salad.