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Steaks with chimichurri and harissa-roasted sweet potatoes
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Carb-Conscious, Spicy, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 470 Calories/Serving
15–20 Minutes
Get groovin’ to the tune of our house-made chimichurri. This herbaceous Argentinian sauce is a miraculous mezcla of fresh parsley, cilantro, and garlic that adds tangy zip to everything it touches.
Ingredients
- In your bag
- Roasted sweet potatoes
- Harissa powder
- Your choice of protein
- Organic chopped chard or other leafy greens
- Organic chopped garlic
- Sunbasket chimichurri (extra virgin olive oil - parsley - red wine vinegar - cilantro - garlic - kosher salt - cumin)
Nutrition per serving
Calories 470, Total Fat 25g (32% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 450mg (20% DV), Total Carb. 33g (12% DV), Fiber 4g (14% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 31g
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, Sesame.
Instructions
Wash produce before use
1
Heat the sweet potatoes
Heat the oven to 425°F.
Transfer the sweet potatoes to an ovenproof dish and season with salt, pepper, and half the harissa powder, adding more as desired. Bake until heated through, 15 to 20 minutes. Meanwhile, cook your protein and chard.
2
Cook your protein
Pat your protein dry with a paper towel (if using shrimp or scallops, rinse and drain, then pat dry). Season with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking.
Steaks: Add the steaks and cook, turning frequently, until well browned and medium-rare, 6 to 8 minutes. Transfer to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices. Do not clean the pan.
Chicken: Add the chicken and cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a cutting board to rest for 5 minutes. Cut the chicken into ½-inch-thick slices. Do not clean the pan.
Fish: Add the fish, skin side down, and cook until the skin is crisp, 4 to 5 minutes for salmon and 3 to 5 minutes for snapper. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes for salmon and 2 to 4 minutes for snapper. Transfer to a plate. Wipe out the pan.
Pork chops: Add the pork chops and cook, turning frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to a cutting board to rest for 5 minutes. Cut the pork chops into ½-inch-thick slices. Do not clean the pan.
3
Cook the chard
In the same pan used for your protein, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Stir in the chard and garlic (the chard in batches if needed), 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 your protein, chard, and sweet potatoes to individual plates. Drizzle your protein with as much chimichurri as you like and serve any remaining chimichurri on the side.