Uruguayan-Style Churrasco Steaks
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Uruguayan-Style Churrasco Steaks

Uruguayan-Style Churrasco Steaks

with Chimichurri, Roasted Potatoes & Corn Salad

Get to know Latin American cuisine this Hispanic Heritage Month, and unite your familia around this vibrant Uruguayan-style dish! Juicy slices of bavette steak are drizzled with bright, herbaceous chimichurri sauce. On the side, you’ll savor the sabor of golden brown roasted potato wedges and a creamy chili-lime charred corn salad!

Tags:
Protein Smart
New
Allergens:
Eggs

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

Total Time35 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

12 ounce

Potatoes

¼ ounce

Parsley

2 unit

Scallions

1 unit

Lime

1 teaspoon

Garlic Powder

5 teaspoon

Red Wine Vinegar

1 teaspoon

Chili Flakes

10 ounce

Bavette Steak

1 unit

Corn

2 tablespoon

Mayonnaise

(Contains Eggs)

1 teaspoon

Chili Powder

Not included in your delivery

Salt

Pepper

2 tablespoon

Olive Oil

1 tablespoon

Cooking Oil

¼ teaspoon

Sugar

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Nutrition Values

/ per serving
Calories830 kcal
Fat50 g
Saturated Fat12 g
Carbohydrate58 g
Sugar15 g
Dietary Fiber8 g
Protein34 g
Cholesterol100 mg
Sodium230 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
Small Bowl
Paper Towel
Large Pan
Strainer
Medium Bowl

Instructions

Prep
1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Pick parsley leaves from stems; discard stems and finely chop leaves. Trim and thinly slice scallions, separating whites from greens; finely chop whites. Quarter lime.

Roast Potatoes
2

• Toss potatoes on a baking sheet with a drizzle of oil, half the garlic powder (you’ll use the rest in the next step), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

Make Chimichurri
3

• While potatoes roast, in a small bowl, combine parsley, scallion whites, remaining garlic powder, 2 TBSP olive oil, 2 tsp vinegar, a pinch of chili flakes, salt, and pepper (4 TBSP olive oil and 4 tsp vinegar for 4 servings). (Save remaining vinegar and chili flakes for another use.) Taste and adjust seasonings as you like. • Set aside, stirring occasionally, until ready to serve.

Cook Steak
4

• Pat steak* dry with paper towels and season generously all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. • Turn off heat; transfer steak to a cutting board. Wipe out pan.

Make Corn Salad
5

• Drain corn; pat dry with paper towels. • Heat a drizzle of oil in pan used for steak over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 3-5 minutes. TIP: If corn begins to pop, cover pan. • Transfer corn to a medium bowl and stir in scallion greens, mayonnaise, half the chili powder, 1⁄4 tsp sugar, a squeeze of lime juice, salt, and pepper (all the chili powder and 1⁄2 tsp sugar for 4 servings). TIP: If you like things spicy, add some chili flakes!

Finish & Serve
6

• Thinly slice steak crosswise. • Divide steak, potatoes, and corn salad between plates. Spoon chimichurri over steak and serve with remaining lime wedges on the side.

Steak is fully cooked when internal temperature reaches 145°.

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