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
Chef
Nigel Palmer
In Your Box (serves 2)
- ¼ tsp. Red Pepper Flakes
- 18 oz. Sweet Potato
- 1 tsp. Seasoned Salt Blend
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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.
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Nutrition (per serving)
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Calories647
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Carbohydrates53g
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Fat30g
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Protein40g
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Sodium981mg
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 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
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2 prep
mince parsley mince garlic season steak with seasoning salt, rub half of garlic on on side of steak
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3 make chimi butter
bowl combine butter, half of garlic, parsley, and red pepper flakes to taste
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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.
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5 plate
plate
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