Chimichurri Steaks with Roasted Broccoli & Sweet Potatoes
Carb Conscious

Chimichurri Steaks

with Roasted Broccoli & Sweet Potatoes

35 MIN
2 Servings
Wellness at Blue Apron
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Available Options

  • with Top Sirloin Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Top Sirloin Steaks
  • with Flank Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks View recipe
    • with Top Sirloin Steaks

    From the Test Kitchen

    This hearty weeknight dinner features simply seared steaks drenched in a deliciously herby mixture of our chimichurri sauce and roasted red peppers. Tender roasted sweet potatoes and broccoli serve as welcome sides.

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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious 600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      560 Cals (est.)
    View Full Nutrition
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Chimichurri Steaks with Roasted Broccoli & Sweet Potatoes
    Title
    • 2 Top Sirloin Steaks
    • 16 oz Sweet Potatoes
    • 8 oz Broccoli
    • 3 Tbsps Chimichurri Sauce
    • 1 oz Sliced Roasted Red Peppers
    • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)

    Chimichurri Steaks

    Prepare & roast the vegetables
    1 Prepare & roast the vegetables

    Preheat the oven to 450°F. Wash and dry the fresh produce. Line 1 sheet pan (or 2 sheet pans for 4 servings) with foil. Medium dice the sweet potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place the diced sweet potatoes and broccoli florets on the sheet pan(s); drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 20 to 24 minutes, or until lightly browned and tender when pierce with a fork. Remove from the oven.

    2 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

    Cook the steaks
    Finish & serve your dish
    3 Finish & serve your dish

    Meanwhile, roughly chop the peppers. In a bowl, combine the chimichurri sauce and chopped peppers; stir to combine. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted vegetables. Top the steaks with the pepper chimichurri. Enjoy!

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