Steaks with chimichurri and harissa-roasted sweet potatoes

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pre-Prepped

Our chefs cook the sides and sauces, so there's no slicing, dicing, or measuring. Just pan-sear the protein for a mouthwatering dinner in under 20 minutes.

Steaks with chimichurri and harissa-roasted sweet potatoes

Dairy-Free, Paleo, Lean & Clean, Diabetes-Friendly, Gluten-Free, Soy-Free, Carb-Conscious, Mediterranean

2 Servings, 570 Calories/Serving

15–20 Minutes

One of our most popular steak recipes is made even easier with pre-prepped and pre-roasted sweet potatoes—it’s just as delicious as the original.

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Ingredients

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 box.
Steaks with chimichurri and harissa-roasted sweet potatoes
  • In your tray:
  • Organic sweet potatoes
  • Extra virgin olive oil
  • Harissa powder
  • In your bag:
  • Steak options:
  • Top sirloin steaks
  • Organic filet mignons
  • Organic rib-eyes
  • Organic New York strips
  • Organic chopped chard
  • Organic chopped garlic
  • Sunbasket chimichurri (EVOO - parsley - red wine vinegar - cilantro - garlic - kosher salt - cumin)

Nutrition per serving

Calories: 570, Protein: 31g (62% DV), Fiber: 8g (32% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 2g, Saturated Fat: 4.5g (23% DV), Cholesterol: 70mg (23% DV), Sodium: 600mg (25% DV), Carbohydrates: 42g (14% DV), Total Sugars: 9g, 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.

Instructions

Wash produce before use

1

Heat the sweet potatoes

Heat the oven to 425°F.
Remove the plastic from the tray. Season the sweet potatoes with salt and pepper. Cover the tray with foil and bake for 10 minutes. Stir, re-cover, and bake 5 to 10 minutes more, until heated through.

While the sweet potatoes are heating, cook the steaks and chard.

2

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 tablespoons oil until hot but not smoking. Add the steaks.

For top sirloins:
Cook, turning over frequently, until well browned, 6 to 8 minutes for medium-rare.

For filet mignons:
Cook, turning over frequently, until well browned, 8 to 12 minutes for medium-rare.

For New York strips and rib-eyes:
Cook, turning over once, until well browned, 2 to 3 minutes per side for medium-rare.

Transfer the cooked steaks 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 rest, make the chard.

3

Cook the chard

In the same pan used for the steaks, if dry, add 1 to 2 tablespoons olive oil. Warm over medium-high heat until hot but not smoking. Stir in the garlic and cook until fragrant, 30 seconds. Working in batches if needed, stir in the chard, season with salt and pepper, and cook, scraping up any browned bits from the bottom of the pan, until the chard is just wilted, 1 to 2 minutes.

Serve

Transfer the steaks, chard, and sweet potatoes to individual plates. Drizzle the steaks with as much chimichurri as you like. Serve any remaining chimichurri on the side.

The foods in your tray have been prepared for you to enjoy fresh; do not freeze. Per USDA recommendations, heat to at least 165°F.

Do not expose tray to open flame or direct contact with heating element.