In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Steak and Chimichurri with swiss chard
Gluten-Free Friendly, Paleo
2 Servings, 510 Calories/Serving
30 Minutes
Argentines love steak particularly when topped with the bold taste of chimichurri. This simple-to-make sauce combines parsley, mint, and cilantro with a lime and hot chili flakes for a delicious accompaniment to beef or fish. It can even be used as a marinade.
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.
- 2 skirt (or flank) steaks
- 1 tablespoon smoked paprika
- ½ teaspoon garlic powder
- 1 bunch rainbow chard
- 1 shallot
- 2 garlic cloves
- Small bunch parsley
- Small bunch mint
- Small bunch cilantro
- 1 lime
- ¼ teaspoon red pepper flakes
Nutrition per serving
Instructions
2-serving instructions (4-serving modifications in red)
Wash produce before use
1
Season steak, prep vegetables
Rub steak evenly with paprika, garlic powder and a pinch of salt and pepper. Let come to room temperature.
Meanwhile:
- Rinse chard under cold water. Remove stems, trim bottoms and cut into ¼-inch thick pieces. Roughly chop leaves into bite-sized pieces. Keep leaves separate from stems.
- Peel and thinly slice shallots. Peel and mince garlic.
2
Make chimichurri
Finely chop parsley, mint and cilantro. Transfer to a small bowl, add half of minced garlic, 3 tablespoons olive oil, a large pinch of salt and juice of ½ the lime. Mix to combine.
3
Cook steak
In a large frying or grill pan, heat 1 tablespoon oil over medium-high heat until hot but not smoking. Cook the steak in the hot pan until well browned, about 5 minutes on each side. Transfer to a plate, tent with foil and let rest while you prepare chard.
4
Sauté chard
Drain all but a tablespoon of oil from the pan (if not enough oil, add more) and heat over medium-high heat until hot but not smoking. Add chard stems, shallot, garlic, red pepper flakes and a pinch of salt. Cook until stems begin to soften, about 5 minutes. Add chard leaves, another pinch of salt and ¼ cup water. Cook until leaves are just wilted and water is reduced by half, about 5 minutes. Add remaining lime juice and season with salt and pepper to taste.
Slice steak and serve
Transfer steak to a cutting board and slice across the grain at a 45-degree angle into strips. Put a mound of chard on each place and top with sliced steak and several spoonfuls of chimichurri sauce.