In order to bring you the best organic produce, some ingredients may differ from those depicted.
Steaks with chimichurri and harissa-roasted sweet potatoes
Carb-Conscious, Lean & Clean, Soy-Free, Mediterranean, Paleo, Diabetes-Friendly, Dairy-Free, Gluten-Free
2 Servings, 480 Calories/Serving
This tasty, 15-minute meal is an herb-lover’s dream. Simply cook your favorite protein and drizzle on the fresh, garlicky flavors of our house-made chimichurri.
- In your bag:
- Roasted organic sweet potatoes (sweet potatoes - EVOO - harissa powder)
- Organic chopped chard
- Organic chopped garlic
- Sun Basket chimichurri (EVOO - parsley - red wine vinegar - cilantro - garlic - kosher salt - cumin)
Calories: 480, Protein: 29g (58% DV), Fiber: 5g (20% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 5g (25% DV), Cholesterol: 70mg (23% DV), Sodium: 490mg (20% DV), Carbohydrates: 27g (9% DV), Total Sugars: 6g, 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
Transfer the sweet potatoes to an ovenproof dish and season with salt and pepper. Bake for 15 to 20 minutes, until heated through. Meanwhile, cook your protein and chard.
Cook your protein
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