Seared Steaks & Red Pepper Chimichurri with Roasted Potatoes & Broccoli
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Seared Steaks & Red Pepper Chimichurri

with Roasted Potatoes & Broccoli

40 MIN
4 Servings
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    From the Test Kitchen

    To make our red pepper chimichurri, a variant on the classic Argentine sauce, you'll mix together two types of peppers, scallions, smoky spices, vinegar, and more, then spoon the sauce over simply seared steaks for a vibrant, peppery finish.
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    • Nutrition
      PER SERVING
    • Calories
      550 Cals (est.)
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    Nutrition Label
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    fresh
    ingredients
    Seared Steaks & Red Pepper Chimichurri with Roasted Potatoes & Broccoli
    Title
    • 4 Steaks
    • 1¼ lbs Potatoes
    • 2 oz Sliced Roasted Red Peppers
    • 2 Tbsps Sherry Vinegar
    • ¼ cup Labneh Cheese
    • 2 Tbsps Mayonnaise
    • 1 oz Pickled Goathorn Peppers
    • 2 Scallions
    • 1 lb Broccoli
    • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
    • 2 tsps Honey
    Prepare the vegetables
    1 Prepare the vegetables

    Preheat the oven to 450°F. Wash and dry the fresh produce. Line two sheet pans with foil. Cut the potatoes into 1-inch-wide wedges. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets.

    Roast the potatoes
    2 Roast the potatoes

    Transfer the potato wedges to one sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 27 to 29 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Roast the broccoli
    3 Roast the broccoli

    Meanwhile, place the broccoli florets on the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and all but a pinch of the spice blend. Toss to coat and arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Prepare the remaining ingredients
    4 Prepare the remaining ingredients

    Meanwhile, roughly chop the roasted peppers. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the goathorn peppers. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the chopped roasted peppers, sliced white bottoms of the scallions, chopped goathorn peppers, honey, vinegar, remaining spice blend, and a drizzle of olive oil. In a separate bowl, combine the labneh, sliced green tops of the scallions, and mayonnaise; season with salt and pepper.

    Cook the steaks
    5 Cook the steaks

    Pat the steaks dry with paper towels; season with salt and pepper on all sides. In a large pan, 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.

    Slice the steaks & serve your dish
    6 Slice the steaks & serve your dish

    Slice the rested steaks crosswise. Serve the sliced steaks with the roasted potatoes and roasted broccoli. Top the steaks with the red pepper chimichurri. Serve the creamy scallion sauce on the side. Enjoy!

    Tips from Home Chefs

    Prepare the vegetables
    1 Prepare the vegetables

    Preheat the oven to 450°F. Wash and dry the fresh produce. Line two sheet pans with foil. Cut the potatoes into 1-inch-wide wedges. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets.

    2 Roast the potatoes

    Transfer the potato wedges to one sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 27 to 29 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Roast the potatoes
    Roast the broccoli
    3 Roast the broccoli

    Meanwhile, place the broccoli florets on the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and all but a pinch of the spice blend. Toss to coat and arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    4 Prepare the remaining ingredients

    Meanwhile, roughly chop the roasted peppers. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the goathorn peppers. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the chopped roasted peppers, sliced white bottoms of the scallions, chopped goathorn peppers, honey, vinegar, remaining spice blend, and a drizzle of olive oil. In a separate bowl, combine the labneh, sliced green tops of the scallions, and mayonnaise; season with salt and pepper.

    Prepare the remaining ingredients
    Cook the steaks
    5 Cook the steaks

    Pat the steaks dry with paper towels; season with salt and pepper on all sides. In a large pan, 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.

    6 Slice the steaks & serve your dish

    Slice the rested steaks crosswise. Serve the sliced steaks with the roasted potatoes and roasted broccoli. Top the steaks with the red pepper chimichurri. Serve the creamy scallion sauce on the side. Enjoy!

    Slice the steaks & serve your dish
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