Meal Kit
Chimichurri Butter Steak
with roasted sweet potatoes
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Nigel Palmer
In Your Box (serves 2)
- 18 oz. Sweet Potato
- 12 oz. Sirloin Steaks
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1 oz. Butter
- ¼ oz. Parsley
- 2 Garlic Cloves
- 1 tsp. Seasoned Salt Blend
- ¼ tsp. Red Pepper Flakes
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.
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Nutrition (per serving) n3v1jgOe
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Calories650
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Carbohydrates53g
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Net Carbs45g
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Fat30g
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Protein40g
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Sodium980mg
Recipe Steps
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
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1 Roast Sweet Potato
halve sweet potato, cut into 1/2" slices
prepped BS, 425 oventoss with 1 Tbsp oil, 1/2 tsp salt, pinch pepperroast 15 minutes, flip, roast 10-12 minutes until browned and tender -
2 prep
mince parsley
mince garlicseason steak with seasoning salt, rub half of garlic on on side of steak -
3 make chimi butter
bowl
combine butter, half of garlic, parsley, and red pepper flakes to taste -
4 cook steak
med NS pan, med-high heat, 2 tsp oil
cook steak 2 minutes, reduce heat to medium, spread remaining garlic on steak, cover and cook 3-4 minflip and cook 2-3 minutes until temp. -
5 plate
plate
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