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Cooking 101
A delicious steak dinner in 10 minutes with zero hard work, lots of protein and tons of herby flavor.
Chef Tip: We use asparagus and corn in this recipe, but you can add zucchini, peppers, or snap peas too. As long as it's a quick-cooking vegetable, throw it in. For heartier veggies, like broccoli and cauliflower, steam them first, then sear them.
2 (8oz) rib eyes, cut into bite-sized pieces
Neutral oil for high heat cooking
Salt
One bunch asparagus, woody ends broken off, each spear cut into 3-4 pieces
3/4 bag (7.5oz) of frozen corn
In a large pan, over high heat, add a glug of 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
Once the meat is seared, remove from the pan and set aside. Meanwhile, in the same pan, add the asparagus and a pinch of salt. Cook the asparagus until they turn bright green, about 2 minutes
Add the corn, and cook about 1 minute, until it’s tender and golden. Then, add the steak back into the pan, toss to heat through, then cut the heat. Squeeze in about ¼ pouch of Chimichurri into the pan and stir to combine and coat the vegetables
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
This recipe is also great with our Red Pepper Romesco sauce.
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1 Term found in this Recipe
To sear or pan-sear something is to cook it in a hot pan, undisturbed, until the surface is very deeply caramelized. You’ll often see this term used for larger, flat proteins, like steaks, or hearty vegetables like cauliflower.
Nutrition (per serving)
Calories = 410
Total fat = 27g
Total carbohydrates = 12g
Fiber = 2g
Protein = 29g
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