In order to bring you the best organic produce, some ingredients may differ from those depicted.
Steaks with chimichurri and harissa-roasted sweet potatoes
Dairy-Free, Lean & Clean, Paleo, Mediterranean, Soy-Free, Spicy, Carb-Conscious, Diabetes-Friendly, Gluten-Free
2 Servings, 520 Calories/Serving
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.
- In your bag:
- Roasted sweet potatoes (organic sweet potatoes - extra virgin olive oil - 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)
Calories: 520, Protein: 30g (60% DV), Fiber: 5g (20% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 2.5g, Saturated Fat: 5g (25% DV), Cholesterol: 70mg (23% DV), Sodium: 450mg (19% DV), Carbohydrates: 38g (13% DV), Total Sugars: 13g, 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
Heat the sweet potatoes
Heat the oven to 425°F.
Transfer the sweet potatoes to an ovenproof dish and season with salt and pepper. Bake until heated through, 15 to 20 minutes. Meanwhile, cook your protein and chard.
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. Add your protein.
Steaks: Cook the steaks, turning frequently, until well browned and medium-rare, 4 to 6 minutes for rib-eyes and New York strips, 6 to 8 minutes 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.
Chicken: Cook the chicken, 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: Cook the fish (skin side down for skin-on snapper) until lightly browned (and the snapper skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate. Wipe out the pan.
Shrimp: Cook the shrimp, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate. Wipe out the pan.
Scallops: Cook the scallops without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate. Wipe out the pan.
Pork chops: Cook the pork chops, 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.
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.
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.