In order to bring you the best organic produce, some ingredients may differ from those depicted.
Steaks with kimchi chimichurri and honey-ginger plantain
Gluten-Free, Dairy-Free, Soy-Free, Paleo
2 Servings, 700 Calories/Serving
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)
Calories 700, Total Fat 33g (42% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 135mg (45% DV), Sodium 190mg (8% DV), Total Carb. 52g (19% DV), Fiber 6g (21% DV), Total Sugars 28g (Incl. 9g Added Sugars, 18% DV), Protein 55g
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.
Wash produce before use
Make the kimchi chimichurri
- Trim the root ends from the scallions; thinly slice the scallions.
- Finely chop the cilantro.
- Zest and juice the lime, keeping the zest and juice separate.
- Measure out 1 tablespoon sesame oil for the chimichurri; set aside the remaining 1 teaspoon sesame oil for finishing the plantain.
Prep and cook the plantain
- Trim off the ends and peel the plantain; cut the plantain crosswise into ½-inch-thick slices.
Prep and cook the beef
- Pat the beef dry with a paper towel; season generously with salt and pepper.
While the beef cooks and rests, prepare the remaining ingredients.
Prep the remaining ingredients; finish the plantain
- Remove the stem, ribs, and seeds from the bell pepper; cut the pepper lengthwise into 1-inch-wide strips, then crosswise into 1-inch-wide pieces.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
- Grate or peel and finely chop enough ginger to measure 1 teaspoon.
- In a small bowl, stir together the honey and remaining 1 teaspoon sesame oil.