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Chimichurri Steak

Chimichurri Steak with Summer Squash and Potatoes

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On the menu Aug 18 — Aug 24

We’re doubling up the chimichurri flavor in this week’s Argentine steak dinner. First, pan-crisped potatoes and seasonal summer squash get tossed with a chimichurri spice mix that’s packed with ground garlic, onion, paprika, and bright, tangy notes of tomatillo. The seared steak and vegetables are then drizzled with a fresh chimichurri sauce—parsley, cilantro, garlic, red wine vinegar—for an herbaceous finish.

  • < 600 Calories
  • Stovetop Only
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Giuseppe

By Chef Giuseppe

  • Calories 530
  • Protein 35g
  • Total Carb 32g
  • Total Fat 30g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • summer squash
    • 8 ounces
    • summer squash
  • red-skinned potatoes
    • 12 ounces
    • red-skinned potatoes
  • cilantro
    • 1/8 ounce
    • cilantro
  • garlic
    • 1 clove
    • garlic
  • parsley
    • 1/8 ounce
    • parsley
  • steaks
    • 2
    • steaks
  • chimichurri spice mix
    • 1 teaspoon
    • chimichurri spice mix
  • red wine vinegar
    • 1 tablespoon
    • red wine vinegar

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large nonstick pan
  • 10" medium pan