Grilled Steak with Chimichurri and Crispy Potatoes

strip steak, chimichurri sauce, crispy potatoes + asparagus

Serves: 2 | Time to Table: 30 minutes | Calories: 603 | Protein Category: Steak | Excellent Source of: Fiber, Iron, Potassium, Protein, Vitamin A, Vitamin C |


$17.99/Serving
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Equipment:

  • - Baking Tray
  • - Food Processor or Blender
  • - Grillpan
  • - Measuring Spoons
  • - Microplane or Zester
  • - Tongs

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Non-Stick Vegetable Oil Spray
  • - Olive Oil

What We Send:

  • - Asparagus Pieces
  • - Capers
  • - Garlic
  • - Lemon
  • - NY Strip Steak
  • - Paprika
  • - Parsley
  • - Sweet Potato Chunks

Wine Pairings by @grapefriend

A gritty Malbec will hold up to the steak but be bold enough for the piquant chimichurri.

Beer Pairings

The fruity and peppery finish of a Saison pairs great with a chimichurri sauce.

TK Table Talk:

Which celebrity chef would you most like to fix you a meal?

What To Do:

1. Preheat oven to 425°F. Coat a baking tray with cooking spray. Set aside.

Grilled Steak with Chimichurri and Crispy Potatoes - Step 1

2. Roast Potatoes: Place sweet potato chunks on the baking tray and toss with 1 tablespoon olive oil, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bake 20 minutes. 3.

Grilled Steak with Chimichurri and Crispy Potatoes - Step 2

3. Roast Asparagus: Add the asparagus to the pan with the sweet potatoes and toss. Roast until browned and tender (about 5 more minutes).

Grilled Steak with Chimichurri and Crispy Potatoes - Step 3

4. Cook steak: While the vegetables are roasting, heat a lightly oiled grill pan over medium-high heat. Rub steak with 1 teaspoon olive oil and half of the garlic. Season generously with salt and pepper. Place on the hot grill and cook until browned on the underside (2 minutes). Turn over and continue cooking until desired doneness/temperature is reached when tested with a meat thermometer (see Pro Tip). Tent with foil and allow to rest.

Grilled Steak with Chimichurri and Crispy Potatoes - Step 4

5. Make the chimichurri: Grate the zest from the lemon. Cut the lemon in half. Combine zest, juice from half of the lemon (use the other half to flavor a glass of iced tea), remaining garlic, parsley, capers, 1 tablespoon olive oil, and 1 tablespoon water in a food processor or blender. Pulse until coarsely chopped.

To Serve: Top steaks with chimichurri and serve potatoes and asparagus on the side.

Pro Tip:

Temperatures for steak doneness: rare/ 125-130°F, medium rare/130-140°F, medium/140-150°F, medium well/ 150-155°F, well done/why bother?

terraskitchen.com

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