A highlight of warm weather, juicy steak, and sweet peppers love a little char — but in this case, they both cook in the same skillet, which means you don’t even have to haul out the grill.
Note: The steak may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Top sirloin steak (see note below)
Bell peppers
Green onions
Chimichurri sauce
Lime
Pre-washed mixed greens
Cuban black beans
What You'll Need
Salt and freshly ground pepper
Olive oil
Step 1
Remove the steak from the packaging, pat dry with paper towels, and season generously with salt and pepper on both sides.
Step 2
Seed and slice the bell peppers. Trim the green onions and cut them into 3 even pieces.
Step 3
In a cast-iron skillet or frying pan over medium-high heat, warm 2 tablespoons olive oil. Add the bell peppers and green onions, and sear until they soften and begin to char, 3 to 5 minutes per side. Transfer to a plate and season with salt and pepper.
Step 4
Wipe out the pan, return it to the heat, and add 1 tablespoon olive oil. When the pan is searing hot, add the steak and cook until browned and done to your liking, 4 to 5 minutes per side for medium-rare. Transfer the steak to a cutting board and let rest, 10 minutes. Slice the steak across the grain.
Step 5
Meanwhile, in a small bowl, whisk together ¼ cup of the chimichurri, the juice of ½ the lime, and 2 tablespoons olive oil, and season with salt and pepper. Place half of the mixed greens in a large bowl, drizzle with half of the chimichurri mixture, season with salt and pepper and toss to coat.
Step 6
Open the black beans, pour off some of the excess liquid from the top, and stir to combine.
Step 7
Pile the dressed greens onto plates and top with the beans, vegetables, and slices of steak. Drizzle with the remaining chimichurri mixture and serve.