Pan-seared steaks with chimichurri and citrus-walnut salad
Gluten-Free, Dairy-Free, Soy-Free, Paleo
30 – 40 Minutes
A leafy green chicory with a delicately bitter flavor and a slightly crunchy texture, escarole is one of our favorite winter vegetables. It’s incredibly versatile: we cook it in soups and braises, and enjoy it fresh in simple salads like this one made with arugula and sweet-tart satsuma.
In your bag
- Fresh flat-leaf parsley
- Fresh cilantro
- 1 lime
- Chimichurri seasoning blend (cumin - sweet smoked paprika - granulated garlic)
- Two 6-ounce top sirloin steaks
- Salad dressing base (maple syrup - cinnamon - coriander - sherry vinegar)
- 2 satsuma mandarins
- ½ bunch escarole
- 1 ounce walnuts
- 2 ounces baby arugula
Make the chimichurri
- Strip the parsley leaves from their stems; finely chop the leaves.
- Finely chop the cilantro.
- Zest and juice the lime.
Cook the steaks
- Pat the steaks dry with a paper towel; season generously with salt and pepper.
Prep the salad ingredients
- In a large bowl, combine the salad dressing base with 2 tablespoon oil and season to taste with salt and pepper.
- Using your hands or a sharp knife, peel the satsuma mandarins. Cut the flesh in half lengthwise, then crosswise into ½-inch-thick half-moons. Add the orange to the bowl with the dressing.
- Core the escarole; working over the bowl, tear the leaves into 2-inch pieces.
- Coarsely chop the walnuts.
Finish the salad
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.