Chimichurri Steak with Warm Potato Salad and Crispy Onions
easy prep & grill bag included
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Nigel Palmer
We've learned that doubling down on a good thing just brings you just that much more goodness and, dare we say, magic. Well, we've waved our wand and brought out the rabbit and the hat (not literally). Our Fresh and Easy line is actually as straightforward as it sounds; fresh ingredients, easy assembly and instructions, with all the fantastic flavors you've come to expect. The only magic is what you bring; the love of making dinner for your friends and family.
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 12 oz. Cooked Red Potatoes
- 4 oz. Grape Tomatoes
- 2 oz. Chimichurri
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1 oz. Butter
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1 oz. Shredded Parmesan Cheese
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½ oz. Crispy Fried Onions
- ½ tsp. Garlic Salt
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) xPoVog3g
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Calories760
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Carbohydrates35g
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Net Carbs30g
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Fat50g
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Protein44g
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Sodium1620mg
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 Prepare the Ingredients
Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry.
Place potatoes, tomatoes, garlic salt, 1 tsp. olive oil, and a pinch of salt and pepper in provided grill bag. Roll open end of bag to seal and gently shake to mix.Season steaks on both sides with a pinch of salt and pepper. Drizzle with 1 tsp. olive oil.If using chicken, NY Strip steak, or ribeye steak, follow same instructions. -
2 Grill the Meal
Place grill bag on hot grill and cook for until ptoatoes are tender and hot, 12-15 minutes, flipping once halfway through.
While grill bag cooks, place steaks on hot grill and cook until steak reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.Rest steaks, at least 3 minutes.If using ribeye or NY strip, follow same instructions. If using chicken, grill until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. -
3 Finish the Meal
Carefully, open grill bag and scoop out potatoes.
If using NY Strip or ribeye, halve to serve.Plate dish as pictured on front of card, topping steaks with butter then chimichurri and crispy onions and garnishing vegetables with Parmesan. Bon appétit! -
4 For a Rainy Day...
If cooking indoors, thoroughly rinse fresh produce and pat dry. Pat steaks dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan, and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Remove to a plate and rest 3 minutes. While steaks cook, place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add potatoes, garlic salt, and a pinch of salt and pepper to hot pan and cook until tender, 8-10 minutes. Stir in tomatoes and cook until heated through, 2-3 minutes. Follow same plating instructions.
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