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Pan-Seared Chimichurri Steak Bites and Veggies

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

  • Haven’s Kitchen Herby Chimichurri

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Step 1

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

Step 2

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

Step 3

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

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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.

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Nutrition (per serving)

  • Calories = 410

  • Total fat = 27g

  • Total carbohydrates = 12g

  • Fiber = 2g

  • Protein = 29g

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