2025 W35 R11 Seared Sirloin Steak with Chimichurri

Name: 2025 W35 R11 Seared Sirloin Steak with Chimichurri plus Roasted Lemony Potatoes & Tomato-Feta Salad
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Potatoes; 1 tablespoon Fry Seasoning; 1 unit Shallot; 1 unit Lemon; 2 ounce Chimichurri; 1 unit Mini Cucumber; ½ cup Feta Cheese; 5 teaspoon Red Wine Vinegar; 12 ounce Sirloin Steak; 2 unit Baby Lettuce; 4 ounce Heirloom Grape Tomatoes; Salt; Pepper; Cooking Oil; Olive Oil

plus Roasted Lemony Potatoes & Tomato-Feta Salad

Recipe Development TeamPublished on July 14, 2025

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It's steak night, and this tender sirloin is seared and roasted before being topped with a bold, herby chimichurri for big dose of flavor! Alongside, you’ll find crispy roasted potatoes brightened with lemon juice and lemon zest, plus a fresh salad tossed with tomato, cucumber, and briny feta. It’s a savory, satisfying meal that everyone at the table will love.

The serving of protein food in this product is high in protein.

See nutrition information for total fat, cholesterol, and sodium content.

Tags:

High Protein

•Fiber Powered

•New

•Seasonal

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

12 ounce

Potatoes

1 tablespoon

Fry Seasoning

1 unit

Shallot

1 unit

Lemon

2 ounce

Chimichurri

1 unit

Mini Cucumber

½ cup

Feta Cheese

5 teaspoon

Red Wine Vinegar

12 ounce

Sirloin Steak

2 unit

Baby Lettuce

4 ounce

Heirloom Grape Tomatoes

Not included in your delivery

Salt

Pepper

Cooking Oil

Olive Oil

Nutrition Values

/ per serving

Calories710 kcal

Fat32 g

Saturated Fat9 g

Carbohydrate57 g

Sugar12 g

Dietary Fiber11 g

Protein50 g

Cholesterol130 mg

Sodium830 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Paper Towel

•Medium Pan

•Zester

•Large Bowl

Instructions

• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges.

• Toss potatoes on a baking sheet with a large drizzle of oil, Fry Seasoning, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

• Meanwhile, pat steak* dry with paper towels; season generously all over with salt and pepper. • Heat a drizzle of oil in a medium pan over medium-high heat. Add steak; sear, turning occasionally, until browned all over, 4-8 minutes (it'll finish cooking later). • Turn off heat; transfer steak to a second baking sheet. Roast on middle rack until cooked to desired doneness, 8-10 minutes. • Transfer steak to a cutting board; let rest at least 8 minutes. TIP: Don't skip this step—it's essential for a juicy end result!

• While steak rests, trim and discard root end from lettuce; chop leaves into bite-size pieces. Trim and halve cucumber lengthwise; slice crosswise into ½-inch-thick half-moons. Halve tomatoes. Halve, peel, and thinly slice shallot. Zest and quarter lemon.

• In a large bowl, toss together lettuce, cucumber, tomatoes, shallot, feta, vinegar, a drizzle of olive oil (large drizzle for 4 servings), salt, and pepper.

• Carefully toss roasted potatoes on baking sheet with lemon zest and juice from one lemon wedge (two wedges for 4 servings). • Thinly slice steak against the grain. • Divide steak, lemony potatoes, and salad between plates in separate sections. Top steak with as much chimichurri as you like. Serve with remaining lemon wedges on the side.

Beef is fully cooked when internal temperature reaches 145°.