Steaks with kimchi chimichurri and honey-ginger plantain
Gluten-Free, Paleo, Soy-Free, Dairy-Free
30 – 40 Minutes
It’s an international love affair between Argentinean chimichurri, Korean kimchi, and Caribbean-inspired plantain in this one-pan, paleo steak dinner.
In your bag
- 3 scallions
- 6 or 7 sprigs fresh cilantro
- 1 lime
- 1 tablespoon plus 1 teaspoon toasted sesame oil
- 1½ tablespoons puréed kimchi
- 1 plantain
- Beef options:
- 2 top sirloin steaks (about 6 ounces each)
- 1 New York strip steak (about 12 ounces)
- 2 filet mignons (about 5 ounces each)
- 1 red bell pepper
- 1 or 2 cloves peeled fresh garlic
- 1-inch piece fresh ginger
- 1 tablespoon honey
- ½ teaspoon red chile flakes (optional)
Botanical cousins to bananas, plantains grow on trees in tropical climates and store their energy as starch, which they turn into sugar as they ripen. Unlike bananas, plantains can be enjoyed across the full spectrum of ripeness, from green and firm to black and tender-soft.
Calories: 700, Protein: 55g (110% DV), Fiber: 6g (24% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 8g, Saturated Fat: 6g (30% DV), Cholesterol: 135mg (45% DV), Sodium: 190mg (8% DV), Carbohydrates: 52g (17% DV), Total Sugars: 28g, Added Sugars: (Honey, trace amounts of sugar in kimchi for fermentation): 9g (18% DV).
Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.