Seared NY Strip Steaks & Chicken with Quinoa, Roasted Zucchini & Chimichurri
Premium

Seared NY Strip Steaks & Chicken

with Quinoa, Roasted Zucchini & Chimichurri

Group Created with Sketch. 55 min
$18.99/SERVING
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 790 Cals/serving

This needs text.

Get Cooking
fresh
ingredients
Seared NY Strip Steaks & Chicken with Quinoa, Roasted Zucchini & Chimichurri
Title
  • 2 12-Oz New York Strip Steaks
  • 2 Boneless, Skinless Chicken Breasts
  • 1 cup Red Quinoa
  • 2 Zucchini
  • 2 Poblano Peppers
  • 1 Lime
  • 1 bunch Parsley
  • 1 bunch Mint
  • ¼ cup Cilantro Sauce
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 2 Tbsps Pickled Peruvian Peppers
  • ¼ cup Sliced Roasted Almonds
  • ⅓ cup Salsa Verde
  • ½ cup Sour Cream
Score & salt the zucchini:
1 Score & salt the zucchini:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwiseUsing the tip of your knife, score the cut sides of the zucchini diagonally to form a cross-hatch pattern, about 1/4 inch deep. Add a big pinch of salt to the scored sides of the zucchini, then 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 jalapeno 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 jalapeno pepper 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 and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Sear the zucchini:
4 Sear the zucchini:

Meanwhile, using a paper towel, pat the zucchini dry 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 5 to 6 minutes, or until browned. Flip and cook 3 to 4 minutes, or until browned and softened. Transfer to one side of a sheet pan and arrange 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 of seared zucchini. Drizzle with olive oil and season with salt and pepper; turn to coat. Roast in the oven 8 to 10 minutes, or until the peppers are browned and blistered and the zucchini is softened. Transfer to a cutting board. When cool enough to handle, cut the roasted zucchini on an angle into thirds. Cut out and discard the stem, ribs, and seeds of the roasted poblano peppers; roughly chop. Thoroughly wash your hands, knife, and cutting board immediately 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 seasoned steaks 5 to 7 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Cook the seasoned chicken 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board and let rest at least 5 minutes. To the pot of cooked quinoa, add the sour cream, chopped poblano peppers, pickled peppers, and 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; thinly 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!

*For steaks, an instant-read thermometer should register 145°F for medium-rare.

*For chicken, an instant-read thermometer should register 165°F.

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Score & salt the zucchini:
1 Score & salt the zucchini:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwiseUsing the tip of your knife, score the cut sides of the zucchini diagonally to form a cross-hatch pattern, about 1/4 inch deep. Add a big pinch of salt to the scored sides of the zucchini, then 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 jalapeno 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 jalapeno pepper 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 and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

4 Sear the zucchini:

Meanwhile, using a paper towel, pat the zucchini dry 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 5 to 6 minutes, or until browned. Flip and cook 3 to 4 minutes, or until browned and softened. Transfer to one side of a sheet pan and arrange 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 of seared zucchini. Drizzle with olive oil and season with salt and pepper; turn to coat. Roast in the oven 8 to 10 minutes, or until the peppers are browned and blistered and the zucchini is softened. Transfer to a cutting board. When cool enough to handle, cut the roasted zucchini on an angle into thirds. Cut out and discard the stem, ribs, and seeds of the roasted poblano peppers; roughly chop. Thoroughly wash your hands, knife, and cutting board immediately 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 seasoned steaks 5 to 7 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Cook the seasoned chicken 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board and let rest at least 5 minutes. To the pot of cooked quinoa, add the sour cream, chopped poblano peppers, pickled peppers, and 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; thinly 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!

*For steaks, an instant-read thermometer should register 145°F for medium-rare.

*For chicken, an instant-read thermometer should register 165°F.

Finish & serve your dish: