Steak and Chimichurri with swiss chard

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

Steak and Chimichurri with swiss chard

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.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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


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

Wash produce before use


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.


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.


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.


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.