In order to bring you the best organic produce, some ingredients may differ from those depicted.
Steaks with chimichurri and harissa-roasted sweet potato
Gluten-Free, Soy-Free, Carb-Conscious, Dairy-Free, Paleo
2 Servings, 530 Calories/Serving
Chimichurri, the Argentinean steak sauce packed with fresh herbs, brings bold flavor to this paleo and gluten-free meal.
In your bag
- 1 organic sweet potato
- 1 teaspoon harissa powder
- Steak options:
- 2 top sirloin steaks (about 5 ounces each)
- 2 organic filet mignons (about 5 ounces each)
- 2 organic rib-eyes (about 7 ounces each)
- 1 bunch organic rainbow or other chard (about ½ pound)
- 1 or 2 cloves organic peeled fresh garlic
- Sun Basket chimichurri (EVOO - parsley - red wine vinegar - cilantro - garlic - cumin - kosher salt)
Chimichurri is delicious as is, but if you happen to have any extra leafy greens or herbs, such as arugula, spinach, or chives, in your fridge or garden, chop them finely and stir them in for extra complexity.
Calories: 530, Protein: 36g (72% DV), Fiber: 6g (24% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 2g, Saturated Fat: 6g (30% DV), Cholesterol: 90mg (30% DV), Sodium: 500mg (21% DV), Carbohydrates: 35g (12% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
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.
Wash produce before use
Roast the sweet potato
- Scrub or peel the sweet potato. Cut the potato in half lengthwise, then crosswise into ¼-inch-thick half-moons.
While the sweet potato roasts, prepare the rest of the meal.
Prep and cook the steaks
- Pat the steaks dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare for top sirloins and 8 to 12 minutes for filet mignons. Transfer to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices. Do not clean the pan.
For the rib-eyes:
In a large frying pan over high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning once, until well browned, 1 to 2 minutes per side for medium-rare. Transfer to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices. Do not clean the pan.
While the steaks cook and rest, prepare the chard.
Prep and cook the chard
- Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
- Scrub the sweet potato.
- Strip the chard leaves.
- Press the garlic (if you have a press).
- Drizzle the chimichurri.