Steak and Vegetables with Chimichurri
45
Minutes
4
Servings
14
Ingredients
Ingredients
Chimichurri:
Preparation
-
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.
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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.
-
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.
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Step 4
Place roasted vegetables on bottom of large platter. Top with steaks. Drizzle each steak with 1 tablespoon chimichurri before serving.
Nutrition Information
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.
Nutrition Tip
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.
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