Chimichurri Steak with Summer Squash and Potatoes

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse all produce.

Step 2

Quarter squash lengthwise, then cut crosswise into 12- inch pieces, discarding ends.

Step 3

Cut potatoes into 12-inch pieces.

Step 4

Finely chop cilantro and parsley leaves and stems.

Step 5

Mince garlic.

Step 6

Heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat.

Step 7

When oil is shimmering, add potatoes and cook, stirring occasionally, until tender and softened, 14-16 minutes.

Step 8

While potatoes cook, pat steaks dry with paper towel and season all over with 1/2 teaspoon salt and pepper as desired.

Step 9

Heat 2 tablespoon olive oil in a medium pan over medium-high heat.

Step 10

When oil is shimmering, add steaks and sear until browned and medium rare, 4-6 minutes per side.

Step 11

Transfer steaks to a plate and set aside to rest.

Step 12

Add squash to pan with potatoes and cook, stirring occasionally, until tender, about 5 minutes.

Step 13

Season with chimichurri spice mix, 1/2 teaspoon salt, and pepper as desired.

Step 14

Remove pan from heat and set aside until ready to serve.

Step 15

While the vegetables finish, in a small bowl, stir together red wine vinegar, cilantro, parsley, garlic, 2 tablespoons olive oil, 1/4 teaspoon salt, and pepper as desired to combine.

Step 16

Plate chimichurri steak

Step 17

Cut steaks against the grain into 14-inch slices (see recipe tip).

Step 18

Divide summer squash and potatoes between serving plates.

Step 19

Top with sliced steak and drizzle with chimichurri sauce.

Step 20

Enjoy!