Meal Kit
Charred Poblano Chimichurri Flat Iron Steak
With Orange Caramelized Green Beans and Radish Salad
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 6 days
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Scott Gorsky
Have someone to impress? Good – invite them over for this dish. It’s layered with complex flavors but anyone can enjoy it. We start with a charred flat-iron steak and then you make your own chimichurri after roasting and mincing a poblano pepper and letting it marry with garlic, red wine vinegar, parsley, and cilantro. You’ll then make your own orange- and rosemary-infused caramel to serve over fresh green beans. You fancy, huh.
In Your Box (serves 2)
- 1 Navel Orange
- 6 oz. Green Beans
- 4 oz. Radishes
- 1 Poblano Pepper
- 5 Cilantro Sprigs
- ½ fl. oz. Red Wine Vinegar
- 3 Parsley Sprigs
- 2 Garlic Cloves
- 2 Flat Iron Steaks
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 2PZmw639
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Calories420
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Carbohydrates23g
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Net Carbs15g
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Fat20g
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Protein37g
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Sodium190mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Mixing Bowl
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Roast the Poblano Pepper
Preheat broiler on high and prepare a baking sheet with foil. Place poblano pepper on baking sheet and drizzle with 1 tsp. of olive oil. Place under broiler on middle rack for 12-15 minutes, turning once or twice so that all sides are charred and blistered. Remove and pull together corners of foil so that poblano is enclosed. Allow to steam 10 minutes until cool enough to handle. Stem, core, skin, and mince poblano.
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2 Prepare the Ingredients
While poblano is roasting, thoroughly rinse produce and pat dry. Thinly slice radishes. Stem parsley and cilantro and mince leaves. Mince garlic. Trim ends from green beans. Zest, halve, and juice orange into a bowl.
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3 Finish the Chimichurri and Make Radish Salad
In a small mixing bowl, combine minced poblano, parsley, half the cilantro, and garlic. Add red wine vinegar, 2 Tbsp. of olive oil, and a pinch of salt and pepper. Mix well and set aside to let flavors marry. Combine 2 tsp. orange juice, remaining cilantro, radishes and a pinch of salt in a mixing bowl and set aside.
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4 Cook the Steaks
Heat 1 tsp. of olive oil in a medium pan over medium-high heat. Season flat-iron steaks with a pinch of salt and pepper on each side, add to pan and cook for 5 minutes on each side, or until a minimum internal temperature of 145 degrees is reached. Set aside and let rest. Wipe out pan and return to heat.
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5 Make Green Beans in Orange Caramel
Add orange juice and ¼ cup of water to same pan used to cook steaks, and increase heat to high. Add green beans and cook in orange juice until lightly caramelized, about 4-6 minutes. Season with a pinch of salt and pepper. Add orange zest.
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6 Plate the Dish
Place steak and a serving of green beans on a plate. Place radish salad on the side and top steak with a dollop of poblano chimichurri.
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