Seared NY Strip Steaks & Chicken

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.

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. 

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. 

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. 

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. 

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.