Chimichurri Steak Dinner

Serving Size 4

Prep Time 30 mins

Cook Time 60 mins

Difficulty Easy

Ingredients

  • 1 package Nasoya Plantspired Steak 

Chimichurri

  • 1 bunch of parsley
  • 1/2 bunch of cilantro
  • 2 tablespoons of fresh oregano (or 1 tablespoon of dried)
  • 1 small shallot
  • 2 cloves of garlic
  • 2 tablespoons of red wine vinegar
  • 2 tablespoons of lemon or lime juice
  • 1/2 teaspoon of fine sea salt
  • 1/2 teaspoon of red pepper flakes
  • 1/2 cup of olive oil

Hasselback potatoes

  • 1 1/2 pounds petite gold potatoes
  • 6 tablespoons extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 tablespoons minced fresh basil leaves
  • 1 tablespoon minced fresh chives
  • 1 tablespoon minced fresh parsley leaves
  • 1 clove garlic, finely grated

Asparagus

  • 1 lb Asparagus, trimmed
  • 3 tbsp Butter
  • 2 cloves Garlic, minced
  • 1/2 Lemon
  • Salt & Pepper, to taste

Preparation

  1. Chimichurri:
  2. In the base of a food processor (or blender), add in the parsley, cilantro, oregano, shallot, garlic, vinegar, lemon juice, sea salt, and red pepper flakes. Pulse about 4-5 times to lightly blend.
  3. With the food processor running, slowly drizzle in the olive oil until it’s all in. Blend until the sauce is slightly smooth. Serve immediately or refrigerate for later.
  4. Potatoes:
  5. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  6. Using a sharp knife, make crosswise cuts in each potato, about 1/8-inch apart, stopping about 1/4 inch from the bottom.
  7. Place potatoes in a single layer, cut side up, onto the prepared baking sheet. Drizzle with 2 tablespoons olive oil; season with salt and pepper, to taste.
  8. Place into the oven and bake until tender and crisp, about 45-50 minutes.
  9. In a small bowl, combine remaining 4 tablespoons olive oil, basil, chives, parsley and garlic; season with salt and pepper, to taste.
  10. Serve potatoes immediately, drizzled with olive oil mixture.
  11. Asparagus:
  12. Heat the salted butter in a skillet
  13. Add the garlic and asparagus. Sauté until the asparagus are bright green (~5 minutes). Remove from heat
  14. Add a squeeze of lemon juice
  15. Add salt and pepper to taste

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