Seared Sirloin Steak with Chimichurri
plus Roasted Lemony Potatoes & Tomato-Feta Salad
- Milk
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.
Ingredients
12 ounce
Sirloin Steak
2 unit
Baby Lettuce
½ cup
Feta Cheese
(Contains: Milk)
1 tablespoon
Fry Seasoning
12 ounce
Potatoes
4 ounce
Heirloom Grape Tomatoes
1 unit
Lemon
1 unit
Mini Cucumber
5 teaspoon
Red Wine Vinegar
2 ounce
Chimichurri
1 unit
Shallot
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
-
Cut potatoes into ½-inch-thick wedges.
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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.
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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!
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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.
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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.
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Carefully toss roasted potatoes on baking sheet with lemon zest and juice from one lemon wedge (two wedges for 4 servings).
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Thinly slice steak against the grain.
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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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the chimichurri sauce, calling it delectable and a delightful change from normal steak sauce 🍲.
- Ease of prep: Customers found the meal quick and easy to prepare, giving confidence to less experienced cooks.
- Suggestions: Consider reducing cooking time for the steak; some found it overcooked following the instructions.
- Portions: The salad was generous, but a few noted small potato portions or wished for more steak.
- Texture: While some enjoyed tender steak, others found it tough; searing on stovetop only may help.
