Seared NY Strip Steaks & Chicken

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 lengthwise. Using 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.

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. 

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.

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.

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. 

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.