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Publix Simple Meals

Chimichurri-Style Steak with Black Bean Corn Salad

 Chimichurri-Style Steak with Black Bean Corn Salad
Servings:
4
Total Time:
30 minutes

Cooking Sequence

  • Preheat grill; prepare salad through step 1 (10 minutes)
  • Prepare steak and complete salad; serve (20 minutes)

Chimichurri-Style Steak

Ingredients

1 cup fresh Italian parsley, finely chopped
6 pepperoncini (or banana) peppers, finely chopped
3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon dried oregano
1 1/2 lb boneless grilling steaks (such as strip, ribeye, or tenderloin)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 teaspoons unsalted butter
1 lemon, for juice

Prep

  • Preheat grill.
  • Chop parsley. Remove stems and seeds from pepperoncini; chop peppers (1/4 cup).

Steps

  1. Combine parsley, pepperoncini, olive oil, garlic, and oregano; set aside. Season steaks with salt and pepper (wash hands). Place steaks on grill; coat top of steaks with parsley mixture. Grill 3 minutes without turning.
  2. Flip steaks and coat other side with remaining mixture (then discard any leftover mixture). Grill 3–5 more minutes and until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done).
  3. Top each steak with 1/2 teaspoon butter; squeeze lemon for juice over steaks. Serve.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steaks, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Black Bean Corn Salad

Ingredients

4 ears fresh corn
1 tablespoon extra-virgin olive oil
1 bag fancy romaine salad greens (5–8 oz)
2 cups tortilla strips
1 (15-oz) can black beans, drained and rinsed
1/2 cup spicy ranch dressing
1 teaspoon dried oregano

Prep

  • Remove husks and silks from corn; slice kernels off cob (2–3 cups).

Steps

  1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add corn; cook 2–4 minutes or until tender. Transfer corn to salad bowl.
  2. Combine all ingredients; toss and serve. (Makes 6 servings.)

Aprons Advice

  • Complete your meal with Cuban bread and a strawberry tart for dessert.
  • While the steaks cook with the chimichurri sauce on them, it will give instant flavor and texture on your steak.

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Chimichurri-Style Steak

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Black Bean Corn Salad

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Chimichurri-Style Steak

CALORIES (per 1/4 recipe) 470kcal; FAT 28.00g; SAT FAT 9.00g; TRANS FAT 0.00g; CHOL 160mg; SODIUM 330mg; CARB 3g; FIBER 1.00g; SUGARS 0g; PROTEIN 50g; CALC 6%; VIT A 25%; VIT C 35%; IRON 25%

Black Bean Corn Salad

CALORIES (per 1/6 recipe) 320kcal; FAT 20.00g; SAT FAT 2.50g; TRANS FAT 0.00g; CHOL 10mg; SODIUM 390mg; CARB 33g; FIBER 5.00g; SUGARS 3g; PROTEIN 5g; CALC 4%; VIT A 35%; VIT C 10%; IRON 8%

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