In order to bring you the best organic produce, some ingredients may differ from those depicted.

Steaks with sweet potato hash browns and chimichurri

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Protein Plus

2 Servings, 710 Calories/Serving

30 Minutes

While this makes a delicious dinner, add fried eggs and you have a perfect breakfast or brunch. For an unexpected twist, Chef Justine stirs chopped mint into her chimichurri, the tangy steak sauce from Argentina and Uruguay.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

Two 6-ounce top sirloin steaks
Steak spice rub (sweet smoked paprika - garlic powder)
¾ pound sweet potatoes
1 red bell pepper
1 to 2 shallots
Peeled fresh garlic
Hash brown seasoning (cumin - dried oregano - coriander)
1 lime
Fresh cilantro
Fresh mint

Nutrition per serving

Calories 710, Total Fat 41g (53% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 640mg (28% DV), Total Carb. 45g (16% DV), Fiber 8g (29% DV), Protein 39g

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the steaks

Heat the oven to 200°F.

Pat the steaks dry with a paper towel; season generously with salt and pepper.

On a shallow dish or plate, rub the steaks all over with the steak spice rub. Let stand while you prepare the sweet potato hash.

Prep the hash browns; cook the potatoes

Trim the ends from the sweet potatoes; cut the potatoes into ¼-inch cubes.
Remove the ribs and seeds from the bell pepper; finely chop the pepper.
Peel and finely chop the shallot.
Finely chop enough garlic to measure 1½ teaspoons.

In a pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the sweet potatoes, season with salt and pepper, and cook, stirring occasionally, until starting to brown, 3 to 4 minutes.

Finish the hash browns

To the sweet potatoes, add the bell pepper, shallots, hash brown seasoning, and half the garlic. Season with salt and pepper. Cook over medium-high heat until the shallots are soft, 2 to 3 minutes. Stir in ¼ cup water; cook until the potatoes are just tender, 4 to 5 minutes. Season to taste with salt and pepper. Transfer the hash browns to a sheet pan; keep warm in the oven while you cook the steaks.

Cook the steaks

Wipe out the pan. Add 2 tablespoons oil and warm over medium-high heat until hot but not smoking. Add the steaks and cook until well browned, 2 to 4 minutes per side for medium-rare, depending on thickness. Transfer to a plate to rest for 5 minutes. While the steaks cook, prepare the chimichurri.

Make the chimichurri

Zest and juice the lime.
Coarsely chop the cilantro.
Strip the mint leaves from the stems; coarsely chop the leaves.

In a small bowl, combine the lime zest, cilantro, mint, and remaining garlic. Whisk in 1 tablespoon lime juice and 1 to 2 tablespoons oil. Season to taste with salt.

Serve

Transfer the hash browns to individual plates. Top with the steaks, garnish with the chimichurri, and serve.

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