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Steak and Vegetables with Chimichurri

You don't have to sacrifice flavor for heart health. This recipe pairs lean beef with roasted sweet potatoes and beets topped with a delicious kale chimichurri.

Steak and Vegetables with Chimichurri

Cook Time: 45 Minutes

Servings: 4

Ingredients: 14

(Keeps screen awake)

Ingredients

Chimichurri:

Preparation

  1. Step 1

    Preheat oven to 400°F. Line baking sheet with parchment paper; place sweet potatoes and beets on baking sheet. Coat with cooking spray. Bake 20 to 25 minutes or until tender and browned, turning halfway through.

  2. Step 2

    Meanwhile place kale, pistachios, parsley, oil, lemon juice, orange juice, vinegar, garlic and 1/2 teaspoon pepper in food processor or blender container. Cover; blend until smooth, stopping and scraping sides of container as needed.

  3. Step 3

    Heat large nonstick skillet over medium-high heat until hot. Coat Tenderloin Steaks with cooking spray; season with salt and remaining pepper. Place steaks in skillet; cook 7 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

  4. Step 4

    Place roasted vegetables on bottom of large platter. Top with steaks. Drizzle each steak with 1 tablespoon chimichurri before serving.

Nutrition Information

338 Calories

0 %*

3.1g SAT FAT

0 %DV**

27g PROTEIN

0 %DV

4.5 mg IRON

0 %DV

4.2 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1 steak with 1 cup vegetables: 338 Calories; 97.2 Calories from fat; 10.8g Total Fat (3.1 g Saturated Fat; 0.3 g Trans Fat; 1.2 g Polyunsaturated Fat; 5.8 g Monounsaturated Fat;) 68 mg Cholesterol; 486 mg Sodium; 35.5 g Total Carbohydrate; 7 g Dietary Fiber; 12.8 g Total Sugars; 26.6 g Protein; 0 g Added Sugars; 73 mg Calcium; 4.5 mg Iron; 1080 mg Potassium; 0.1 mcg Vitamin D; 0.5 mg Riboflavin; 10.9 mg NE Niacin; 0.9 mg Vitamin B6; 3.3 mcg Vitamin B12; 319 mg Phosphorus; 4.2 mg Zinc; 22.3 mcg Selenium; 76.7 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Choline.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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