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Chimichurri Steak

Cook Time20 minutes
Total Time20 minutes
Servings: 2
Author: Amy Stafford

Ingredients

What comes in the kit:

  • flat iron steak
  • carrot coins
  • thyme
  • minced garlic
  • red wine vinegar
  • baby arugula
  • goat cheese crumbles
  • chimichurri sauce

What you need:

  • 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.