Seared Steaks with Chimichurri

Roasted Potatoes & String Beans

Present your tender sirloin steaks with two divine green sides: crisp-tender string beans and a zingy chimichurri sauce you’ll make from scratch in no time at all. And let’s serve up some spiced potato wedges as well!

Cooking time25 minutes


Calories650 / serving

Nutrition per serving:
  • Total Fat: 34g
  • Sugars: 5g
  • Saturated Fat: 8g
  • Protein: 39g
  • Sodium: 380mg
  • Fibres: 6g
  • Total Carbs: 49g

Allergens: Mustard, Sulphites

We will send you:

  • 300g Top sirloin beef steaks
  • 170g String beans
  • 14g Herb medley (parsley, mint, cilantro)
  • 450g Potatoes
  • 15ml Red wine vinegar
  • 8g Zesty Mustard spices (dried vegetables, salt, spices, mustard, sugar, chili flakes, lemon oil)

You will need:

  • Medium pan
  • Sheet pan
  • Olive oil
  • Oil
  • Salt & pepper
  • Parchment paper



Roast the potatoes

Preheat the oven to 450°F. Cut the potatoes into ½ inch wedges lengthwise. On a lined sheet pan, toss the potato wedges with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, flipping halfway through, until browned and tender when pierced with a fork.


Mise en place

While the potatoes roast, trim and discard the stem ends of the string beans. Pick the mint leaves off the stems, discarding the stems; finely chop the leaves. Finely chop the parsley and cilantro leaves and stems. In a small serving bowl, make the chimichurri by combining the herbs, red wine vinegar and 2 tbsp olive oil (double for 4 portions); season with ⅓ of the remaining spice blend and S&P.


Sauté the string beans

In a medium pan, heat a drizzle of oil on medium-high. Add the string beans and sauté, stirring frequently, 1 to 2 minutes, until beginning to soften. Add 1 tbsp water (double for 4 portions); season with S&P. Sauté, stirring frequently, 1 to 2 minutes, until crisp-tender. Transfer to a plate and set aside in a warm spot. Reserve the pan.


Cook the steaks

In the same pan, heat a drizzle of oil on medium-high. Pat the steaks dry with paper towel; season with the remaining spice blend and S&P. Add the steaks to the pan and cook, 3 to 5 minutes per side, or until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice during cooking). Transfer to a cutting board and let rest for 5 minutes before slicing the steaks against the grain.


Plate your dish

Divide the roasted potato wedges, sliced steaks and sautéed string beans between your plates. Top with the chimichurri. Bon appétit!

Health Canada recommends cooking Beef to a minimum internal temperature of 63°C