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 Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 480 Calories/Serving
Featuring juicy steaks drizzled with Argentinean chimichurri plus sweet potato roasted with North African harissa, this flavor-packed meal knows no borders.
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
- Sunbasket chimichurri (extra virgin olive oil - parsley - red wine vinegar - cilantro - garlic - cumin - kosher salt)
Calories 480, Total Fat 21g (27% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 520mg (23% DV), Total Carb. 36g (13% DV), Fiber 7g (25% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 38g
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
Heat the oven to 400°F.
- Scrub or peel the sweet potato. Cut the potato in half lengthwise, then crosswise into ¼-inch-thick half-moons.
On a sheet pan, drizzle the sweet potato with 1 to 2 tablespoons oil, season with salt and pepper and the harissa powder, and toss to coat. Spread in an even layer and roast, turning once halfway through, until the potato is tender and lightly browned, 20 to 25 minutes.
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.
For the top sirloins and filet mignons:
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 teaspoons 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].
In the same pan used for the steaks, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the chard stems, season with salt and pepper, and cook, stirring occasionally, until starting to soften and brown, 2 to 4 minutes. Stir in the garlic and chard leaves (the chard leaves in batches if needed) and cook until the leaves are just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
Transfer the steaks, sweet potato, and chard to individual plates. Drizzle the chimichurri over the steaks and serve.
- Scrub the sweet potato.
- Strip the chard leaves.
- Press the garlic (if you have a press).
- Drizzle the chimichurri.