One-Skillet Steak with Tokyo Turnips & Chimichurri

Flavorful grass-fed steak is brightened with a drizzle of green chimichurri. On the side, mild white turnips, along with their tops, get a quick glaze to accentuate their sweet earthiness.

What You Get

Rib eye steak (see note below) 

Tokyo turnips 

Chimichurri sauce 

What You’ll Need

Salt and freshly ground pepper

Olive oil

Butter 

Sugar

Makes 3 servings 

Active Time: 25 minutes 

Total Time: 25 minutes 

Step 1

Remove the steak from the packaging, pat dry with paper towels, and season generously with salt and pepper on both sides. Separate the turnips and greens. Cut the turnips in halves or quarters, depending on size. Roughly chop the greens. 

Step 2

In a large cast-iron skillet or sauté pan over high heat, warm 1 tablespoon olive oil. When hot, add the steak and sear until browned on the first side, 5 to 7 minutes. Flip and continue to cook until done to your liking, 3 to 5 minutes longer for medium rare, depending on thickness. Transfer the steak to a cutting board to rest, 5 minutes.

Step 3

Meanwhile, return the pan to medium-high heat. Add the turnip halves, along with ½ cup water, 2 tablespoons butter, ½ teaspoon sugar, and a pinch of salt. Sauté until the sauce reduces and the turnips are tender and glazed, 6 minutes. (If the sauce is reduced, but the turnips still need another minute or two, add a splash more water and continue cooking.) Add the turnip greens and cook until just wilted, 1 to 2 minutes longer. 

Step 4

Thinly slice the steak across the grain and transfer to plates, with the turnips and greens on the side. Generously spoon chimichurri over the steak slices, sprinkle with salt, grind with pepper, and serve warm.

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.