Chimichurri Butter Steak

with roasted sweet potatoes

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

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 recipe cards and 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

In Your Box (serves 2)

  • ¼ tsp. Red Pepper Flakes
  • 18 oz. Sweet Potato
  • 1 tsp. Seasoned Salt Blend
  • Info
    1 oz. Butter
  • 2 Garlic Cloves
  • ¼ oz. Parsley
  • 12 oz. Sirloin 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
    533
  • Carbohydrates
    53g
  • Fat
    18g
  • Protein
    41g
  • Sodium
    983mg

Recipe Steps

  • 1

    Roast Sweet Potato

    halve sweet potato, cut into ½" slices prepped BS, 425 oven toss with 1 Tbsp oil, ½ tsp salt, pinch pepper roast 15 minutes, flip, roast 10-12 minutes until browned and tender

  • 2

    prep

    mince parsley mince garlic season 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 min flip and cook 2-3 minutes until temp.

  • 5

    plate

    plate

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