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.
What You Get
Top sirloin steak (see note below)
Pre-washed mixed greens
Cuban black beans
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
25 minutes active
25 minutes total
Remove the steak from the packaging, pat dry with paper towels, and season generously with salt and pepper on both sides.
Seed and slice the bell peppers. Trim the green onions and cut them into 3 even pieces.
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.
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.
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.
Open the black beans, pour off some of the excess liquid from the top, and stir to combine.
Pile the dressed greens onto plates and top with the beans, vegetables, and slices of steak. Drizzle with the remaining chimichurri mixture and serve.
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.