Careme

Ingredients

• Simple Truth® Natural Grass Fed Angus Beef Strip Steak (10 oz) 1 (10 oz) steak $16.49 (sale)
• Organic Yukon Gold Potatoes (or Russet) 3/4 lb (about 2 medium), cut into 1-inch chunks $4.99 (3 lb) or $4.49 (3 lb)
• Organic Broccoli Bunch 1/2–3/4 lb, cut into florets $3.49/lb
• Organic Garlic 2 cloves, minced (or microplaned) $6.99/lb
• Organic Ginger Root (optional) 1 tsp grated (optional, adds zip) $5.99/lb
• Fresh parsley or cilantro (not listed) 1/2 cup, finely chopped —
• Red wine vinegar or lemon (not listed) 1 1/2 Tbsp vinegar or 2 Tbsp lemon juice —
• Olive oil (not listed) 4 Tbsp, divided —
• Red pepper flakes (not listed) Pinch —
• Salt & black pepper (not listed) To taste —

Instructions

1. Prep: Heat oven to 450°F. Pat steak very dry; salt generously on both sides and let sit at room temp while you prep everything else.
2. Prep potatoes: Toss potato chunks with 1 1/2 Tbsp olive oil, 1/2 tsp salt, pepper. Spread on a sheet pan cut-side down. Roast 18 minutes.
3. Prep broccoli: Toss florets with 1 Tbsp olive oil, 1/4 tsp salt, pepper. After potatoes have roasted 18 minutes, add broccoli to the same pan (or a second pan) and roast 12–15 minutes more, until potatoes are crisp and broccoli is charred-tender.
4. Make chimichurri: Mix chopped parsley/cilantro, garlic, (optional) ginger, vinegar/lemon, pinch red pepper flakes, and 1 1/2 Tbsp olive oil. Season with salt and pepper. Add a splash more oil if you want it looser.
5. Cook steak (stove): Heat a skillet (cast iron ideal) over medium-high until very hot. Add 1 Tbsp olive oil. Sear steak 3–4 minutes, flip, sear 2–4 minutes more to your doneness (125–130°F for medium-rare).
6. Rest & serve: Rest steak 5 minutes, slice against the grain. Spoon chimichurri over steak. Plate with roasted potatoes and broccoli.