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Steak & Dandelion Greens with Sweet Carrots and Chimichurri
SAYNOMASTE9Ingredients
35Minutes
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Description
It's steak night! We snuck it in right before meatless monday and are all set for a couple of days. This meals is as impressive as it is quick. It comes together in a matter of minutes and has all the right textures and tastes in one dish. Time to raise the dinner stakes!
Ingredients
US|METRIC
2 SERVINGS
- 1 lb. shoulder steak (fresh, ask your meat dept for the freshest cut)
- 1 bunch greens (Dadelion)
- 4 large carrots
- 4 Tbsp. olive oil
- 1/2 cup cilantro
- 1/2 cup parsley
- 1 lime juiced
- salt
- 2 cloves garlic
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Directions
- Preheat oven to 375 degrees. Shave skin off the carrots and cut them into halves lengthwise and then halve them further. Coat the carrots with 1 tbsp olive oil and a tiny bit of salt and pepper. Coat evenly and space them out on a baking tray lined with foil, and bake for 20 to 25 minutes.
- Make the Chimichurri by tossing the cilantro, 2 cloves of garlic, lime juice and 1/2 tbsp salt into a blender and puree it. Some people prefer it chunky, but there are a lot of textures in this meal so we decided on a smoother sauce. Transfer to a bowl and set aside when done.
- Heat a cast iron/heavy bottom pan on high heat. When the pan is hot enough (drop some water and if it dances around and fizzles away quickly you're good). Season the steak on both sides with salt and pepper. Add 2 tbsp oil to the hot pan and place the steak in the pan.
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