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Pan-seared steaks with chimichurri and citrus-walnut salad
One Pan Meal

Pan-seared steaks with chimichurri and citrus-walnut salad

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

2 Servings, 690 Calories/Serving

25 – 40 Minutes

Sweet-tart citrus and delicately bitter chicory lettuce make a tongue-tingling winter salad, served with seared steak for an easy one-pan paleo meal.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 3 or 4 sprigs fresh flat-leaf parsley
  • 3 or 4 sprigs fresh cilantro
  • 1 lime
  • Chimichurri spice blend (granulated garlic - cumin - sweet smoked paprika)
  • Steak options:
  • 2 top sirloin steaks (about 6 ounces each)
  • 1 New York strip steak (about ¾ pound; 1 steak serves 2)
  • 2 filet mignons (about 5 ounces each)
  • ½ head chicory lettuce (such as escarole or frisée; see Market Watch note)
  • 2 mandarins (such as satsuma) or tangerines
  • 1 ounce walnuts
  • Cinnamon vinaigrette base (maple syrup - sherry vinegar - coriander - cinnamon)
  • 2 ounces baby greens (such as arugula or spinach)

Chef's Tip

Market Watch
From escarole to radicchio and frisée, chicory lettuces are akin to lettuce 2.0, a next-level upgrade with sturdier leaves and a delicately bitter flavor. Because organically grown chicories are in limited supply, you may receive peppery arugula instead; if so, skip the chopping in Step 3 and follow the rest of the recipe as written.

Nutrition per serving

Calories: 690, Protein: 46g (92% DV), Fiber: 9g (36% DV), Total Fat: 43g (66% DV), Monounsaturated Fat: 25g, Polyunsaturated Fat: 9g, Saturated Fat: 6g (30% DV), Cholesterol: 115mg (38% DV), Sodium: 150mg (6% DV), Carbohydrates: 32g (11% DV), Total Sugars: 19g, Added Sugars: (Maple Syrup): 6g (12% DV).
Contains: Tree Nuts

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.

Instructions

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

Wash produce before use

1

Make the chimichurri

  • Strip the parsley leaves from the stems; finely chop the leaves.
  • Finely chop the cilantro.
  • Zest and juice the lime.
In a small bowl, stir together the parsley, cilantro, chimichurri spice blend, lime zest and juice, and 2 teaspoons [4 tsp] oil. Season to taste with salt and pepper.

2

Cook the steak

  • Pat the steak dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the steak and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare for top sirloins and New York strip and 8 to 12 minutes for filet mignons. Add more oil between batches if needed. Transfer to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices. Do not clean the pan.
While the steak cooks and rests, prepare the salad.

3

Make the salad

  • Trim the root end from the chicory lettuce; coarsely chop the leaves.
  • Using your hands or a sharp knife, peel the mandarins; cut the mandarins in half lengthwise, then crosswise into ½-inch-thick half-moons. Discard any seeds.
  • Coarsely chop the walnuts for garnish.
In a small bowl, stir together the cinnamon vinaigrette base and 2 tablespoons [4 TBL] oil. Season to taste with salt and pepper.
In a large bowl, toss together the chicory lettuce, mandarins, baby greens, and as much vinaigrette as you like (set aside any remaining vinaigrette for serving). Season to taste with salt and pepper.

4

Serve

Transfer the steak and salad to individual plates. Top the steak with the chimichurri and garnish the salad with the walnuts. Serve any remaining vinaigrette and chimichurri on the side.

Kids Can!

  • Strip the parsley leaves.
  • Juice the lime.
  • Stir together the chimichurri.
  • Stir together the vinaigrette.
  • Toss the salad.

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