Steaks with sweet potato hash browns and chimichurri
Gluten-Free, Paleo, Soy-Free, Dairy-Free
While this makes a delicious dinner, add fried eggs and you have a perfect breakfast or brunch. For an unexpected twist, Chef Justine stirs chopped mint into her chimichurri, the tangy steak sauce from Argentina and Uruguay.
In your bag
- Two 6-ounce top sirloin steaks
- Steak spice rub (sweet smoked paprika - garlic powder)
- ¾ pound sweet potatoes
- 1 red bell pepper
- 1 to 2 shallots
- Peeled fresh garlic
- Hash brown seasoning (cumin - dried oregano - coriander)
- 1 lime
- Fresh cilantro
- Fresh mint
Calories: 710, Protein: 39 g, Fiber: 8 g, Total Fat: 41 g, Monounsaturated Fat: 29.5 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 7 g, Cholesterol: 90 mg, Sodium: 640 mg, Carbohydrates: 45 g, Added Sugar: 0 g.