Meal Kit

Chimichurri Steak

with roasted potatoes

Prep & Cook Time: 35-45 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 6 days

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
  • Under %{max_calories} calories

If spooning chimichurri over a pan-seared steak is a new experience for you, prepare for a revelation. Popular in Argentina and Uruguay, the combination of olive oil, parsley, garlic, and a splash of vinegar is a fresh, tart complement to this tender steak. You'll also want to dip the crispy oven-roasted potatoes and tomatoes in it. It would even work wonders on shoe leather, but let's hope it doesn't come to that.

In Your Box (serves 2)

  • 2 Russet Potatoes
  • 2 Sirloin Steaks
  • 2 Roma Tomatoes
  • ½ oz. Parsley
  • ½ fl. oz. Red Wine Vinegar
  • 2 Garlic Cloves
  • 1 tsp. Dried Oregano
  • 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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

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 Potato Wedges

    Halve potatoes, then cut each half into four wedges. Place wedges on prepared baking sheet and toss with 1 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Spread into a single layer and roast until potatoes are tender and golden brown, 20-25 minutes. Potatoes will finish cooking in a later step. While potatoes roast, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Stem parsley. Mince stems and finely chop leaves. Mince garlic. Halve tomatoes lengthwise. Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.

  3. 3

    Make the Chimichurri

    Combine parsley leaves and stems, red wine vinegar, garlic (to taste), red pepper flakes (to taste), dried oregano, 2 Tbsp. olive oil, 1 Tbsp. water, and 1/4 tsp. salt in a mixing bowl. Stir together and set aside to allow flavors to marry.

  4. 4

    Cook the Tomatoes

    Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add tomatoes to hot pan, cut side down. Sear until browned, 2 minutes. Remove from pan. After potatoes have roasted 20-25 minutes, add tomatoes to baking sheet, seared side up. Bake until tomatoes are softened, but not mushy, 3-4 minutes. Remove from oven and set aside. Wipe pan clean and reserve.

  5. 5

    Cook the Steaks

    Return pan used to cook tomatoes to medium-high heat. Add 1 tsp. olive oil and steaks to hot pan. Sear undisturbed until browned, 3-4 minutes. Flip steaks, reduce heat to medium, and cook until steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes. Remove steaks from pan and rest 5 minutes.

  6. 6

    Plate the Dish

    Serve potatoes on a plate and place tomatoes next to them. Slice steak into 1/4" slices, if preferred. Serve steak up against potatoes and top with a spoonful of chimichurri. Serve remaining chimichurri on the side for dipping.

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