Pan-seared steaks with chimichurri and citrus-walnut salad

Pan-seared steaks with chimichurri and citrus-walnut salad

Gluten-Free, Dairy-Free, Soy-Free, Paleo

2 Servings, 640 Calories/Serving

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

Nutrition per serving



Make the chimichurri

  • Strip the parsley leaves from their stems; finely chop the leaves.
  • Finely chop the cilantro.
  • Zest and juice the lime.
In a small bowl, combine the chimichurri seasoning blend with the parsley, cilantro, lime zest and juice, and 2 teaspoons oil. Season to taste with salt and pepper.


Cook the steaks

  • Pat the steaks dry with a paper towel; season generously with salt and pepper.
In a large pan, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add the steaks and cook, turning frequently, until well-browned, 6 to 8 minutes for medium-rare, depending on thickness. Transfer to a cutting board to rest for 5 minutes. Just before serving, cut the steaks crosswise into ½-inch-thick slices. While the steaks cook, start the salad.


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

Add the arugula to the bowl with the salad ingredients; toss to combine. Season the salad to taste with salt and pepper.



Transfer the steaks and salad to individual plates. Sprinkle the salad with the walnuts; top the steaks with some of the chimichurri and serve with the remaining chimichurri alongside.


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.