Meal Kit

Charred Poblano Chimichurri Flat Iron Steak

With Orange Caramelized Green Beans and Radish Salad

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Medium

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Have someone to impress? Good – invite them over for this dish. It’s layered with complex flavors but anyone can enjoy it. We start with a charred flat-iron steak and then you make your own chimichurri after roasting and mincing a poblano pepper and letting it marry with garlic, red wine vinegar, parsley, and cilantro. You’ll then make your own orange- and rosemary-infused caramel to serve over fresh green beans. You fancy, huh.

In Your Box (serves 2)

  • 1 Navel Orange
  • 6 oz. Green Beans
  • 5 oz. Cilantro Sprigs
  • 4 oz. Radishes
  • 1 Poblano Pepper
  • 3 Parsley Sprigs
  • ½ fl. oz. Red Wine Vinegar
  • 2 Garlic Cloves
  • 2 Flat Iron Steaks

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Pan

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Roast the Poblano Pepper

    Preheat broiler on high and prepare a baking sheet with foil. Place poblano pepper on baking sheet and drizzle with 1 tsp. of olive oil. Place under broiler on middle rack for 12-15 minutes, turning once or twice so that all sides are charred and blistered. Remove and pull together corners of foil so that poblano is enclosed. Allow to steam 10 minutes until cool enough to handle. Stem, core, skin, and mince poblano.

  2. 2

    Prepare the Ingredients

    While poblano is roasting, thoroughly rinse produce and pat dry. Thinly slice radishes. Stem parsley and cilantro and mince leaves. Mince garlic. Trim ends from green beans. Zest, halve, and juice orange into a bowl.

  3. 3

    Finish the Chimichurri and Make Radish Salad

    In a small mixing bowl, combine minced poblano, parsley, half the cilantro, and garlic. Add red wine vinegar, 2 Tbsp. of olive oil, and a pinch of salt and pepper. Mix well and set aside to let flavors marry. Combine 2 tsp. orange juice, remaining cilantro, radishes and a pinch of salt in a mixing bowl and set aside.

  4. 4

    Cook the Steaks

    Heat 1 tsp. of olive oil in a medium pan over medium-high heat. Season flat-iron steaks with a pinch of salt and pepper on each side, add to pan and cook for 5 minutes on each side, or until a minimum internal temperature of 145 degrees is reached. Set aside and let rest. Wipe out pan and return to heat.

  5. 5

    Make Green Beans in Orange Caramel

    Add orange juice and ¼ cup of water to same pan used to cook steaks, and increase heat to high. Add green beans and cook in orange juice until lightly caramelized, about 4-6 minutes. Season with a pinch of salt and pepper. Add orange zest.

  6. 6

    Plate the Dish

    Place steak and a serving of green beans on a plate. Place radish salad on the side and top steak with a dollop of poblano chimichurri.

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