Chimichurri Beef Steaks with Veggie Smash & Almond Garlic Green Beans
Quick, delicious & nutritious, this dinner will be a favourite in your home. Perfectly seared sirloins, served with a chunky veggie mash & bright green beans cooked with garlic & almonds with a gorgeous chimichurri sauce to top it all off. Yum!
| Nutrition | PER SERVING |
|---|---|
| Calories | 580 kcal |
| Fat | 29.6 g |
| Protein | 36.8 g |
| Carbohydrate | 36.6 g |
| Sodium | 890 mg |
fresh ingredients
IN THE KIT
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12 ozsirloins
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8 ozsweet potatoes
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4 ozcarrots
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6 ozgreen beans
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8 ozchimichurri sauce
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1 ozsteak seasoning
-
1 ozhouse seasoning
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1 ozgarlic butter
-
1 ozparsley
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1 ozchopped garlic/slivered almonds
Not Included
Salt & pepper
Olive oil
Kitchen Items Needed
Medium pot with lid
Tongs
Griddle pan or cast iron/heavy bottom non stick pan
Medium skillet
2 plates
Potato masher/fork
Stainer
cook along
INSTRUCTIONS
Prep
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.
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.
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.
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.
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.