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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

Servings2/4

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

Preparation

1

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.

2

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.

3

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.

4

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.

5

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