Steak with chimichurri and harissa-roasted sweet potatoes
Gluten-Free, Dairy-Free, Soy-Free, Paleo, Lean & Clean
25 – 40 Minutes
Chimichurri, the Argentinean steak sauce packed with fresh herbs, brings bold flavor to this paleo and gluten-free meal.
In your bag
- 2 sweet potatoes
- 1 teaspoon harissa powder
- 3 or 4 sprigs fresh flat-leaf parsley
- 3 sprigs fresh oregano
- 3 or 4 sprigs fresh cilantro
- 1 lime
- 1 or 2 cloves peeled fresh garlic
- Steak options:
- 2 top sirloin steaks (about 6 ounces each)
- 1 New York strip steak (about ¾ pound; 1 steak serves 2)
- 2 filet mignons (about 5 ounces each)
- 1 bunch chard (about ½ pound)
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 and stir them in for extra complexity.
Make It Leaner
Serve just half the sweet potatoes to shave off 50 calories and 12 grams of carbohydrates per serving. Use the leftover sweet potatoes in a breakfast hash the next morning.
Calories: 560, Protein: 44g (88% DV), Fiber: 7g (28% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 2g, Saturated Fat: 4.5g (23% DV), Cholesterol: 115mg (38% DV), Sodium: 450mg (19% DV), Carbohydrates: 37g (12% DV), Total Sugars: 8g, 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.