Argentinian-inspired

Seared Steak, Chimichurri

Chef Mateo Ferrante

Steak sliced against the grain with chimichurri, roasted peppers and cauliflower rice.

Cooked a shade under so it finishes perfectly when reheated. Chimichurri is made with a coarse knife-cut parsley for texture, not blitzed to a paste.

$17.50per meal, within your weekly plan

Nutrition per serving

Kitchen-calculated averages per portion; values vary slightly by batch.

Beef sirloin, Parsley, Red wine vinegar, Red pepper, Cauliflower, Garlic.

None listed. Prepared in a kitchen that handles common allergens.

Microwave 90 seconds only, to keep the steak pink.

Others from this week

Californian

Slow roasted chicken finished in a lemon-thyme jus with broccolini charred over high heat.

520 cal · 42g protein · $14.50

Japanese-inspired

Salmon lacquered in white miso and mirin over black rice with sesame greens.

560 cal · 38g protein · $16.50

North African-inspired

Roasted cauliflower and chickpeas with rose harissa, mint yogurt and pomegranate.

430 cal · 19g protein · $13.50