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Easy prep

Argentinian-Style Steaks & Charred Scallion Chimichurri

with Oven-Browned Vegetables

Cooking time

25 minutes

Servings

2/4

Calories

900 /serving

Even the word chimichurri sounds cheerful! This South American-style condiment is an instant mood changer, offering a blast of bright green, gently acidic flavours that are supremely suited to juicy sliced steak—your simple but effective twist will be browning sliced scallions before adding the fresh parsley, garlic and vinegar. With rice set to simmer, and zucchini and butternut squash browning in the oven, there’s a lot to chimi chimi cheer about in this easy meal!

We will send you:

  • 300g Top sirloin beef steaks
  • 200g Diced butternut squash
  • 15ml Minced garlic
  • 1 Bunch of parsley
  • 2 Scallions
  • 1 Zucchini
  • 165g White rice
  • 30ml Red wine vinegar
  • 12g Sweet Onion & Thyme spice blend (onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, cayenne pepper, sunflower oil, bay leaf)

Contains: Mustard, Sulphites

You will need:

Medium pot
Medium pan
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
43 g
Saturated Fat
10 g
Sodium
580 mg
Total Carbs
85 g
Sugars
8 g
Protein
42 g
Fibres
5 g
Preparation
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Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Roast the vegetables
While the rice cooks, trim off and discard the ends of the zucchini; cut into ½ inch rounds. On a lined sheet pan, toss the butternut squash and zucchini rounds with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 16 to 20 minutes, stirring halfway through, until browned and tender when pierced with a fork.
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Cook the steaks
While the vegetables roast, in a medium pan, heat a drizzle of oil on medium-high. Pat the steaks dry with paper towel; season with the remaining spice blend and S&P. Add the steaks* to the pan and cook, 3 to 5 minutes per side, or until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice during cooking). Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Let the steaks rest for 5 minutes before slicing them against the grain.
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Make the chimichurri
Cut off and discard the root ends of the scallions; thinly slice. Finely chop the parsley leaves and stems. In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the scallions and sauté, stirring frequently, 2 to 3 minutes, until browned. Remove from the heat; add the garlic, red wine vinegar, parsley and 4 tbsp oil (double for 4 portions); season with S&P to taste.
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Finish & serve
To the pot of rice, add ½ the chimichurri and stir to combine. Divide the finished rice between your plates. Top with the roasted vegetables and sliced steaks. Spoon the remaining chimichurri over the steaks. Bon appétit!

*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.