Chimichurri Steak with Burnt Carrots and Goat Cheese

Total Time: 20m

Gluten free

Nut free

Chimichurri Steak with Burnt Carrots and Goat Cheese is a dinner you can enjoy in 20 minutes, is only 400 calories per serving and gluten free. How is this possible you ask? Kroger Prep+Pared. Soon to become your favorite thing.

This is a sponsored conversation written by me on behalf of Prep+Pared. The opinions and text are all mine.

I found the Prep+Pared packages right inside to the right when you walk in the door. Next to the Kroger Bistro. There are five different choices of meals to choose from.

Chimichurri Steak
Creamy Chicken + Bacon Alfredo
Moroccan-Inspired Spring Vegetables with Herbed Couscous (vegetarian)
Chicken Enchiladas Rojas
Japanese-Inspired Beef Bowl

I bought them all. I couldn’t choose just one, they all looked and sounded delicious. So far I have tried (obviously) the Chimichurri Steak, Creamy Chicken + Bacon Alfredo, and the Moroccan-Inspired Spring Vegetables with Herbed Couscous and let me tell you guys, each and every one was DELICIOUS and super-super-super easy to prepare.

I have tried out a few of the mail order prepared meal plans, and have been disappointed with either the quality or the ease that it takes to prepare their meals.

Kroger’s Prep+Pared are amazingly easy. My son watched me make the Creamy Chicken + Bacon Alfredo and he was shocked with how easy it was to throw together and with how darn good the dish was.

The portions are right on, definitely enough for two. With each box costing $18.00 or less that means the most you will spend is $9.00 per meal. For a complete meal. There is no way you can recreate these at that price. Fresh, quality ingredients and you have a homemade, clean dinner for you and your family.

You gotta try these out!

These meals are new, they just started selling them May 1st. If you are here in Cincinnati, right now you can find these meals at your local Sharonville, Cincinnati Store (both in-store and ClickList)
Oakley, Hyde Park & Harper’s Point Cincinnati.

They have the meals all together right inside when you enter your local Kroger so there if you are in a hurry you can grab dinner and be back in your car in minutes. Don’t forget you can also order on line using Kroger Click list and pick up curbside.

The meals are neatly packaged. In each meal you have all the ingredients individually packaged and labeled. There will be a meal card included that walks you through the steps of preparing your meal in clear and easy to read instructions. Even a beginner will be able to prepare these meals to perfection.

Each recipe card will instruct you on what kitchen tools and pantry staples you will need. Think skillet, spoon, tongs, salt and pepper. Things even a beginner kitchen has on hand.

The steak in this Chimichurri recipe was simple to prepare, sprinkle with salt and pepper place in an oiled hot pan, sear till brown 4-6 minutes, flip and cook an additional 5 minutes. I ended up with a perfectly prepared steak that was juicy, flavorful and delicious.

Using the same pan I browned up my carrots (that were perfectly cut) and added in fresh herbs and seasonings.

After tossing the vinaigrette together I was ready to plate my dinners and in less than 20 minutes I was done. Not chopping, no dicing. Dinner served!

I am serious when I tell you guys, YOU GOTTA TRY THESE MEALS, THEY ARE THAT GOOD!

Chimichurri Steak

Author: Amy Stafford

Cook time: 20 mins

Total time: 20 mins

Serves: 2

Ingredients

[br][b]What comes in kit:[/b]
flat iron steak
carrot coins
thyme
minced garlic
red wine vinegar
baby arugula
goat cheese crumbles
chimichurri sauce
[br][b]What you need:[/b]
Vegetable oil
2 tablespoons olive oil
kosher or sea salt
fresh ground black pepper

Instructions

Heat skillet over medium-high heat with 1 tablespoon vegetable oil.
Season steak with salt and pepper to taste on both sides, then place into hot skillet and cook for about 4-6 minutes until browned. Flip steak and continue to cook until browned on the second side and an internal temperature of 145°F. (for medium) about 5 more minutes.
Remove from skillet and allow to rest on a cutting board until ready to serve at least 5 minutes.
While steak is resting, use a paper towel to wipe skillet clean.
Heat skillet over high heat with 1 tablespoon vegetable oil.
Add carrots and cook until dark brown and charred, stirring frequently, about 5 minutes total cook time.
Hold one end of thyme stem and use other hand to strip about 1 teaspoon of leaves into skillet (about 2-3 full stems)
Toss in garlic and cook about 1-2 minutes. Remove from heat leaving carrots in skillet.
In a small mixing bowl, mix olive oil and vinegar and season to taste with salt and pepper to make a simple vinaigrette.
Pour half the vinaigrette over burnt carrots and toss to coat evenly. Cut open one end of bagged arugula and pour remaining vinaigrette into gently dress the greens.
Slice rested steak across the grain into 1/2″ slices.
Divide between 2 plates and spoon half the chimichurri over each portion of steak.
Split arugula between the plates and top with burnt carrots. Sprinkle crumbled goat cheese over carrots before serving.