IN THE KIT
8 ozsweet potatoes
6 ozgreen beans
8 ozchimichurri sauce
1 ozsteak seasoning
1 ozhouse seasoning
1 ozplant-based garlic butter
1 ozchopped garlic/slivered almonds
Salt & pepper
Kitchen Items Needed
Medium pot with lid
Griddle pan or cast iron/heavy bottom non stick pan
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.