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Pan Seared Steak Bites with Chimichurri and Asparagus

Pan Seared Steak Bites with Chimichurri and Asparagus

Pan Seared Steak Bites with Chimichurri and Asparagus 

Cooking Time: 15 minutes

Serves 4-6

What You Need

  • 2 8oz rib eyes, cut into bite-sized pieces
  • High heat, neutral oil
  • One bunch asparagus, woody ends broken off, each spear cut into 3-4 pieces
  • 1 bag of frozen corn or 2 ears of fresh corn kernels
  • Salt
  • 1 pouch of Haven’s Kitchen Herby Chimichurri

How to Make it

  1. In a large pan, heat up enough oil to coat the bottom and once it’s shimmering, add the steak bites in an even layer and sprinkle with salt. Cook the steak, without moving it, for 2-3 minutes, then flip the bites to sear all the sides, cooking for about 3 more minutes
  2. Once the meat is seared, remove from pan and set aside. Meanwhile, in the same pan, add the asparagus and a pinch of salt. Cook the asparagus til they turn bright green, about 2 minutes
  3. Add the corn to the asparagus, and cook about 1 minute, until it’s tender and golden. Then, add the steak back into the pan and squeeze about ¼ pouch of Chimichurri into the pan. Stir to combine and enjoy!

 

 

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