In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Steak with chimichurri & sautéed Swiss chard
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo
2 Servings, 670 Calories/Serving
35 Minutes
The big, bold flavors of this seared steak is balanced by a bright, garlicky herb chutney. Served alongside hearty, slightly-bitter rainbow chard, this dish leaves nothing to be desired.
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 portions Skirt steak
- 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
- ¼ cup vegetable stock
- olive oil
- salt & pepper
- 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
- ¼ cup vegetable stock
- olive oil
- salt & pepper
- 2 portions Skirt steak
Nutrition per serving
Instructions
2-serving instructions (4-serving modifications in red)
Wash produce before use
1
Rub steak & wash, prep chard
Pull meat from the fridge, rub evenly with paprika, garlic powder and a pinch of salt and pepper. Let rest on a plate until it comes to room temperature while you prepare the vegetables. To prep:
* Rinse chard under cold water. Remove stems, trim the bottoms and cut into ¼-inch thick pieces. Roughly chop leaves into smaller, bite-sized pieces. Keep separate from stems. Let dry on paper towels or in a colander or salad spinner.
* Thinly slice shallots and finely mince garlic.
* Rinse chard under cold water. Remove stems, trim the bottoms and cut into ¼-inch thick pieces. Roughly chop leaves into smaller, bite-sized pieces. Keep separate from stems. Let dry on paper towels or in a colander or salad spinner.
* Thinly slice shallots and finely mince garlic.
2
Prepare the chimichurri
Finely chop the parsley, mint and cilantro. Transfer to a small bowl, add half of minced garlic, 3 tablespoons of olive oil, a healthy pinch of salt and juice of ½ a lime. Mix well to combine and let stand at room temperature. (NOTE: If you want a really smooth sauce, the chimichurri can also be pulsed in a blender.)
3
Quickly cook the steak
Turn on hood fan or open a window--properly searing steak is smoky business! Place a large skillet or pan over medium-high heat. When the pan is very hot, add 1 tablespoon olive oil. Add the steaks and press down with a spatula to ensure they’re making full contact with the pan. Resist the urge to touch or poke the steak — and cook for 2 to 3 minutes (gently peek at the 2 minute point to see how brown it is) then flip and cook another 2 to 3 minutes more on the other side. Transfer meat to a plate, tent plate with foil and let meat rest while you prepare the chard. Read more about searing on the Sunbasket Blog.
4
Cook the Chard
Drain all but a tablespoon of oil from the now-empty pan (if not enough oil remains in the pan, add enough to make 1 tablespoon). Add chard stems, shallot, garlic, red pepper flakes and a pinch of salt. Cook until stems begin to soften, about 3 to 5 minutes. Add chard leaves and another healthy pinch of salt and the vegetable stock.
Cook until leaves are just wilted and the stock has reduced by about half, about 4 minutes. Add remainder of lime juice and season with salt and pepper to taste.
Slice steak & Serve
Transfer steak to a cutting board and slice across the grain at a 45-degree angle into thin strips. Put a mound of chard on each place and top with sliced steak and several spoonfuls of chimichurri sauce. Serve immediately.