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Steaks with kimchi chimichurri and honey-ginger plantain
One Pan Meal

Steaks with kimchi chimichurri and honey-ginger plantain

Gluten-Free, Dairy-Free, Soy-Free, Paleo

2 Servings, 700 Calories/Serving

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)

Ingredient IQ

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.

Nutrition per serving

Instructions

1

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.
In a medium bowl, stir together the scallions, cilantro, lime zest, 1 tablespoon lime juice, 1 tablespoon sesame oil, and as much kimchi as you like; season to taste with salt and pepper. Let stand while you prepare the rest of the meal.

2

Prep and cook the plantain

  • Trim off the ends and peel the plantain; cut the plantain crosswise into ½-inch-thick slices.
In a medium frying pan over medium heat, warm 2 to 3 teaspoons neutral oil until hot but not smoking. Add the plantain slices, season with salt and pepper, and cook, turning once, until browned on both sides but still firm and not yet cooked through, 3 to 4 minutes. Transfer to a plate. Using the bottom of a bowl or cup, smash the plantain slices into ¼-inch-thick rounds. Do not clean the pan.

3

Prep and cook the beef

  • Pat the beef dry with a paper towel; season generously with salt and pepper.
In the same pan used for the plantain, warm 1 tablespoon neutral oil over medium-high heat until hot but not smoking. Add the beef and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare for top sirloins and New York strip and 8 to 12 minutes for filet mignons. Transfer to a plate to rest for 5 minutes. Wipe out the pan.
While the beef cooks and rests, prepare the remaining ingredients.

4

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.
In the same pan used for the beef, warm 1 teaspoon neutral oil over medium-high heat until hot but not smoking. Add the plantain slices and bell pepper, season with salt and pepper, and cook, gently stirring once or twice, until the plantain slices are cooked through and tender when pierced with a knife and the pepper starts to soften, 2 to 3 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds. Stir in the honey mixture and as many chile flakes as you like and cook until evenly coated, about 30 seconds. Season to taste with salt and pepper.

5

Serve

Transfer the beef and plantain mixture to individual plates. Top the beef with the kimchi chimichurri and serve.

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.