Seared NY Strip Steaks & Chicken with Chimichurri & Quinoa-Vegetable Salad
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Seared NY Strip Steaks & Chicken

with Chimichurri & Quinoa-Vegetable Salad

55 MIN
$18.99/serving 4 Servings
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From the Test Kitchen

TECHNIQUE TO HIGHLIGHT
Scoring the zucchini, or cutting shallow lines in a cross-hatch pattern, creates little pockets for salt to seep in and draw out excess moisture. This will promote browning on the zucchini and let it soak up more of the vibrant chimichurri.

CHIMICHURRI
[chim·ee·chur·ee]
noun: a traditional, Argentinian herb-based sauce or marinade typically used on grilled meats.
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  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
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fresh
ingredients
Seared NY Strip Steaks & Chicken with Chimichurri & Quinoa-Vegetable Salad
Title
  • 2 12-Oz New York Strip Steaks
  • ¼ cup Cilantro Sauce
  • 2 Boneless, Skinless Chicken Breasts
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 2 Zucchini
  • 2 Poblano Peppers
  • 1 Lime
  • 1 cup Red Quinoa
  • 1 bunch Parsley
  • 1 bunch Mint
  • 2 Tbsps Pickled Peruvian Peppers
  • ¼ cup Sliced Roasted Almonds
  • ⅓ cup Salsa Verde
  • ½ cup Sour Cream
time-saving
tips & techniques
Score & salt the zucchini:
1 Score & salt the zucchini:

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise. Using the tip of your knife, score the cut sides diagonally to form a cross-hatch pattern, about 1/4-inch deep. Season the cut sides with a big pinch of salt; place on a paper towel-lined plate, cut side down. Set aside to release the excess liquid at least 10 minutes.

Prepare the ingredients & make the chimichurri:
2 Prepare the ingredients & make the chimichurri:

Meanwhile, roughly chop the Peruvian peppers. Roughly chop the parsley leaves and stems. Pick the mint leaves off the stems; roughly chop the leaves. Quarter the lime. Roughly chop the jalapeño pepper; thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the cilantro sauce, salsa verde, chopped mint leaves, the juice of 2 lime wedges, 2 teaspoons of olive oil, and as much of the chopped jalapeño as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. 

Cook the quinoa:
3 Cook the quinoa:

Add the quinoa to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly; return to the pot. 

Sear the zucchini:
4 Sear the zucchini:

Meanwhile, pat the zucchini dry with paper towels to remove any excess moisture. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the prepared zucchini, cut side down. Cook 3 to 4 minutes, or until browned. Carefully transfer to one side of a sheet pan, cut side down. Wipe out the pan. 

Roast the poblano pepper & zucchini:
5 Roast the poblano pepper & zucchini:

Place the poblano peppers on the other side of the sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Roast 8 to 10 minutes, or until browned and softened. Transfer to a cutting board. Carefully cut the roasted zucchini on an angle into thirds. Cut out and discard the stem, ribs, and seeds of the roasted poblanos; roughly chop. Thoroughly wash your hands, knife, and cutting board after handling. 

Finish & serve your dish:
6 Finish & serve your dish:

Meanwhile, pat the steaks and chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks and chicken. Cook the steaks 5 to 7 minutes per side for medium-rare, or until cooked to your desired degree of doneness.* Cook the chicken 6 to 7 minutes per side, or until browned and cooked through.** Transfer to a cutting board; let rest at least 5 minutes. To the pot of cooked quinoa, add the sour cream, chopped poblano peppers, chopped Peruvian peppers, chopped parsley, the juice of the remaining lime wedges, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Slice the cooked chicken crosswise. Serve the finished quinoa topped with the roasted zucchini. Serve with the sliced steaks and chicken. Top the quinoa, steaks, and chicken with the chimichurri. Garnish the quinoa with the almonds. Enjoy! 

*An instant-read thermometer should register 145°F for steaks. 
**An instant-read thermometer should register 165°F for chicken.

Tips from Home Chefs

Score & salt the zucchini:
1 Score & salt the zucchini:

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise. Using the tip of your knife, score the cut sides diagonally to form a cross-hatch pattern, about 1/4-inch deep. Season the cut sides with a big pinch of salt; place on a paper towel-lined plate, cut side down. Set aside to release the excess liquid at least 10 minutes.

2 Prepare the ingredients & make the chimichurri:

Meanwhile, roughly chop the Peruvian peppers. Roughly chop the parsley leaves and stems. Pick the mint leaves off the stems; roughly chop the leaves. Quarter the lime. Roughly chop the jalapeño pepper; thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the cilantro sauce, salsa verde, chopped mint leaves, the juice of 2 lime wedges, 2 teaspoons of olive oil, and as much of the chopped jalapeño as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. 

Prepare the ingredients & make the chimichurri:
Cook the quinoa:
3 Cook the quinoa:

Add the quinoa to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly; return to the pot. 

4 Sear the zucchini:

Meanwhile, pat the zucchini dry with paper towels to remove any excess moisture. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the prepared zucchini, cut side down. Cook 3 to 4 minutes, or until browned. Carefully transfer to one side of a sheet pan, cut side down. Wipe out the pan. 

Sear the zucchini:
Roast the poblano pepper & zucchini:
5 Roast the poblano pepper & zucchini:

Place the poblano peppers on the other side of the sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Roast 8 to 10 minutes, or until browned and softened. Transfer to a cutting board. Carefully cut the roasted zucchini on an angle into thirds. Cut out and discard the stem, ribs, and seeds of the roasted poblanos; roughly chop. Thoroughly wash your hands, knife, and cutting board after handling. 

6 Finish & serve your dish:

Meanwhile, pat the steaks and chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks and chicken. Cook the steaks 5 to 7 minutes per side for medium-rare, or until cooked to your desired degree of doneness.* Cook the chicken 6 to 7 minutes per side, or until browned and cooked through.** Transfer to a cutting board; let rest at least 5 minutes. To the pot of cooked quinoa, add the sour cream, chopped poblano peppers, chopped Peruvian peppers, chopped parsley, the juice of the remaining lime wedges, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Slice the cooked chicken crosswise. Serve the finished quinoa topped with the roasted zucchini. Serve with the sliced steaks and chicken. Top the quinoa, steaks, and chicken with the chimichurri. Garnish the quinoa with the almonds. Enjoy! 

*An instant-read thermometer should register 145°F for steaks. 
**An instant-read thermometer should register 165°F for chicken.

Finish & serve your dish:
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