Chimichurri Beef Steaks with Veggie Smash & Almond Garlic Green Beans


fresh ingredients


  • 12 oz
  • 8 oz
    sweet potatoes
  • 4 oz
  • 6 oz
    green beans
  • 8 oz
    chimichurri sauce
  • 1 oz
    steak seasoning
  • 1 oz
    house seasoning
  • 1 oz
    garlic butter
  • 1 oz
  • 1 oz
    chopped garlic/slivered almonds

Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

Medium pot with lid 


Griddle pan or cast iron/heavy bottom non stick pan 

Medium skillet

2 plates

Potato masher/fork 


cook along



Bring medium pot of water to boil;

Trim ends off beans;

Season steaks with steak blend;

Peel the sweet potatoes & carrot & cut into small chunks.

1Cook Vegetables

Place potatoes & carrots in pot with boiling water. Reduce the heat to medium & cook for 10 mins until tender. Strain once cooked, & put pack into pot, covering to keep warm. 

2Cook Beans

Warm a drizzle of olive oil in a medium skillet. Beans & cook for 1-2 minutes. Add garlic & almonds & continue to cook until tender crisp, another 2 minutes or so. Set aside.

3Cook Steaks

Heat a griddle pan/cast iron pan over high heat until hot. You can test this by sprinkling a bit of water in the pan to see if it sizzles. Cook the steaks for 2-3 mins each side for medium-rare, or until cooked to your liking. Remove from the pan, place on plate to rest. 

4 Finish Smash & Serve

Add garlic butter to the sweet potato & carrot, season with house blend & lightly mash. Divide the steaks & any resting juices, vegetable smash & beans, making sure to spread the almonds & garlic among plates. Serve with the chimichurri.