Steak with parsley & red chili chimichurri, harissa sweet potatoes and greens
6 days life on delivery
620 calories per person
Carb conscious diet, Mediterranean diet, Paleo diet, Gluten Free, Soya Free, Dairy free, High in protein, High in fibre
Suitable for home freezing
To maximise freshness put the steak straight into the freezer on arrival. Defrost when needed in a couple of minutes in the microwave.
- The Harissa sweet potato
For best results:
Preheat oven to 350F, transfer to baking tray, season with salt & pepper, roast for 20-25 minutes or until soft.
For speedy results:
Remove film, season with salt & pepper in the tray, cover with paper towel and microwave on full power for 6-7
minutes or until soft.
- Remove chimichurri from fridge to allow it to become liquid again
- Season steaks with salt & pepper. Heat oil in a pan and cook steak to your liking. Rest for 5 minutes.
- Remove film from vegetables, sprinkle with tablespoon of water, microwave on full power for 4 minutes.
- Serve with chimichurri.
Flat Iron Steak (All natural, USDA Choice, from Midwest United States), Sweet potato, Broccoli, Asparagus, Olive oil, Spinach, Lemon zest, Parsley, Red chili, Harissa paste, Red wine vinegar, Garlic, Agave syrup, Salt, Lemon juice, Black pepper.
Calories 630, Fat 42g, Saturated fat 8g, Carbohydrates 27g, Protein 35g, Fibre 6g, Sodium 400mg
I would have given this 5 stars, but I really want to know what kind of magic oven you used to cook the sweet potatoes in 15 minutes. After 25 minutes in my oven, I still had to microwave them for 4 minutes to get them soft. Otherwise, it was a great dish.
This is a great combo of flavors. The chimichurri sauce is great on the steak and the sweet potato compliment the dish nicely. I have already ordered again.
This is in my regular rotation. Great combo. Sweet potatoes are spicy.