Seared Chimichurri Sirloin Steak with Black Bean Salad, Sautéed Asparagus & Bell Pepper

Main ingredients

1. 1 (12 oz) pkg Chef's Counter chimichurri sirloin steak (marinated & ready-to-cook)1 (12 oz) pkg chimichurri sirloin steak (marinated & ready-to-cook)

2. Organic Green Asparagus

3. Organic Red Bell Pepper

4. Green Jalapeno Peppers

5. O Organics Cilantro Fresh 0.5 Ounce - .5 Oz
   
6. Signature SELECT Beans Black - 15 Oz

Staple ingredients

1. Signature SELECT Extra Virgin Olive Oil - 16.9 Fl. Oz.
2. Signature SELECT White Wine Vinegar - 12.5 Fl. Oz.
3. Signature SELECT Iodized Salt - 26 Oz
4. Signature SELECT Black Pepper Ground - 3 Oz
5. Signature SELECT Cumin Ground - 2 Oz

Instructions

• STEP 1

  Preheat a large skillet over medium-high heat. Once hot, add oil and swirl to coat the bottom; add steak and cook, flipping occasionally, 8-12 minutes, until internal product temperature reaches 160°F on a meat thermometer. Remove to a plate and loosely cover with aluminum foil to keep warm.

  • 1 tbsp extra virgin olive oil
  • 1 (12 oz) pkg chimichurri sirloin steak (marinated & ready-to-cook)

• STEP 2

  Meanwhile, wash and dry the fresh produce.

  • 2 red bell peppers
  • 1 small bunch asparagus
  • 1/4 small pkg fresh oregano
  • 2 jalapeño peppers
  • 1/2 small bunch cilantro

• STEP 3

  Trim, seed, and cut bell peppers into bite-sized pieces. Snap (or cut) off woody ends of the asparagus. Pick oregano leaves off the stems; discard stems and mince the leaves. Place veggies and oregano in a medium bowl.

• STEP 4

  Preheat another large skillet over medium-high heat. Once hot, add oil and swirl to coat the bottom. Add veggies, oregano, salt, and pepper. Cook, stirring occasionally, until veggies are fork-tender, 4-5 minutes. Remove from heat. (Reserve bowl for the next step.)

  • 1 tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 1/8 tsp black pepper

• STEP 5

  Meanwhile, quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon to reduce spice level. Small dice and place in the reserved bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

• STEP 6

  Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl with the jalapeño along with oil, vinegar, and spices. Whisk to combine the dressing.

  • 1 tbsp extra virgin olive oil
  • 2 tsp white wine vinegar
  • 1/4 tsp cumin, ground
  • 1/4 tsp salt
  • 1/8 tsp black pepper

• STEP 7

  Drain and rinse beans in a colander. Add beans to the bowl with the dressing, stir to combine the salad, and set aside.

  • 2 (15 oz) cans black beans

• STEP 8

  Thinly slice steak against the grain.

• STEP 9

  To serve, divide bean salad, veggies, and steak between plates. Enjoy!