Chimichurri Steak with Summer Squash and Potatoes
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Ingredients & Equipment
What we send
- 8 ouncessummer squash
- 12 ouncesred-skinned potatoes
- 1/8 ouncecilantro
- 1 clovegarlic
- 1/8 ounceparsley
- 1 teaspoonchimichurri spice mix
- 1 tablespoonred wine vinegar
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 12" large nonstick pan
- 10" medium pan
Rinse all produce. Quarter squash lengthwise, then cut crosswise into ½-inch pieces, discarding ends. Cut potatoes into ½-inch pieces. Finely chop cilantro and parsley leaves and stems. Mince garlic.
Heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add potatoes and cook, stirring occasionally, until tender and softened, 14-16 minutes.
While potatoes cook, pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to a plate and set aside to rest.
Finish potatoes and squash
Add squash to pan with potatoes and cook, stirring occasionally, until tender, about 5 minutes. Season with chimichurri spice mix, ½ teaspoon salt, and pepper as desired. Remove pan from heat and set aside until ready to serve.
Make chimichurri sauce
While the vegetables finish, in a small bowl, stir together red wine vinegar, cilantro, parsley, garlic, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired to combine.
Plate chimichurri steak
Cut steaks against the grain into ¼-inch slices. Divide summer squash and potatoes between serving plates. Top with sliced steak and drizzle with chimichurri sauce. Enjoy!