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
Allergens: Mustard, Sulphites
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.
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.
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.
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.
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