Chia-Chimichurri Steak with Spiralized Turnip-Chard Pasta

Chia-Chimichurri Steak with Turnip-Chard Pasta

Time to think outside of the box with chia seeds!

Typically, every few days, I add a couple teaspoons of chia seeds into my morning smoothies – these tiny seeds are a serious superfood that can be built into any meal for an extra burst of nutrients.

Case in point: this turnip pasta with chard, steak and a chia-chimichurri.

Chia-chimichurri. Chia-chimichurri. Try saying that 10 times fast.

Chia-Chimichurri Steak with Turnip-Chard Pasta

What are chia seeds anyway? They are an unprocessed, whole grain that date back to Mayan and Aztec cultures, grown in Mexico!

Some say that chia seeds expand in the belly, helping us stay fuller longer and therefore, chia seeds are beneficial for weight loss. Who knows if that’s true, but chia seeds are jam-packed with fiber and other nutrients such as protein, calcium and healthy omega-3 fatty acids.

Chia-Chimichurri Steak with Turnip-Chard Pasta

Honestly, I was surprised at how well the chia seeds worked in this recipe. The chia fluffs up the chimichurri sauce, making it much more substantial. It’s almost like you could eat this in spoonfuls!

While I plated this dish with a “drizzle” of chimichurri, when I ate it, I kept a little on the side to dip my steak in – AND, when I went to eat it, I mixed everything together so the chimichurri coated the turnip noodles.

Chia-Chimichurri Steak with Turnip-Chard Pasta

Now, speaking of these turnip noodles: they’re cooked in the pan juices from the ribeye steaks. Why is that important? 1) It infuses them with incredibly robust steak-y flavor and 2) It means we don’t need to use any extra olive oil, saving us some fats (albeit healthy fats!) and calories!

I probably sound like a broken record, but this is definitely one of those meals where you put your fork down halfway through and go, “There’s no way this is healthy!” But it is, my friends, it is. I give most of the credit to the juices from the steak, but the turnip noodles, chard and chimichurri really work wonders together.

Instead of giving you some chia seed pudding recipe, I wanted to think outside of the box – because that’s what being Inspiralized is all about! And if you can’t find turnips, this would work equally as well with spiralized sweet potato, zucchini and parsnip.

Chia-Chimichurri Steak with Turnip-Chard Pasta

If you’re vegetarian, ditch the steak and try a cauliflower steak instead – just cook the turnip noodles in olive oil. You won’t want to miss this chia-chimichurri!

Note: Although Bob’s Red Mill sponsored this post, all opinions are my own.

Bob’s Red Mill Giveaway

Bob’s Red Mill is kindly giving away three bags of chia seeds – that means 3 of you will win a bag of chia! To enter, use the widget below and enter by Friday at 11:59pm EST. Open to US addresses only. Good luck!

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Nutritional Information & Recipe

Inspiralized

Chia-Chimichurri Steak with Turnip-Chard Pasta

Yields 4

20 minPrep Time

20 minCook Time

40 minTotal Time

Save Recipe

Ingredients

  • For the pasta:
  • 2 large turnips, peeled, Blade B, noodles trimmed
  • salt and pepper, to taste
  • ¼ teaspoon garlic powder
  • 3 packed cups chopped swiss chard
  • For the steak:
  • 2 bone-in ribeye steak
  • salt and pepper, to taste
  • 1 tablespoon extra virgin olive oil
  • For the chimichurri:
  • 1 cup packed fresh Italian parsley
  • 1 teaspoon dried oregano
  • 1 cup packed fresh cilantro
  • 1 tablespoon chia seeds
  • 3 garlic cloves, chopped
  • 1 seeded jalapeno pepper (if you don’t like spicy, use a small jalapeno)
  • ¼ cup diced white onion
  • 3 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • salt and pepper, to taste

Instructions

  1. Season the steak generously with salt and pepper. Add a large skillet over medium-high heat and add in the olive oil. Once oil heats, add in the steaks and sear for 5-7 minutes on each side, for medium-rare/medium. Remove the steaks with tongs and allow it to rest for 10 minutes before slicing thinly into strips, against the grain.
  2. While steak cooks, place all of the ingredients for the chia-chimichurri into a food processor and blend until smooth. Taste and adjust to your preferences. Set aside.
  3. Once steak is resting, place the large skillet back over medium heat and add in the turnip noodles, tossing to coat in the pan juices. Season the turnips with salt, pepper and garlic powder and cover and cook for 5-7 minutes or until turnip noodles cook to your preference (I like al dente.) Uncover, add in the chard and toss quickly to warm the greens.
  4. Divide the pasta onto two plates, top with sliced steak and drizzle over with chia-chimichurri.
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Comments

  1. I use chia seeds in my oatmeal, but I’d actually love to try a chimichurri sauce that uses them!

  2. Kristen Winne :

    I can’t wait to try this new use for chia seeds!

  3. I love the idea of using chia seeds in a different way! I’ve only seen them in kombucha. I use them in puddings at home, but that’s it.

  4. I used them to make breakfast pudding, but would love to use chia seeds in stir fry and to make meatballs.

  5. Love it! Can’t wait to try this chia-chimichurri! Love how creative this is! Usually I use chia in my oatmeal or smoothies but this is fantastic! Great job, Ali, can’t wait to try it!

  6. Super unique way to use chia seeds! I’ve only used them in overnight pudding – I would have never thought as a steak sauce!

  7. I make chia pudding all the time- this chia-chimichurri looks amazing! Cant wait to try…

  8. I make a big batch of chia pudding for the week and take it to work every day for my morning snack

  9. I sprinkle a tablespoon of chia seeds into my greek yogurt, add a little agave syrup and strawberries, mix it together- boom. Protein snack that is quite filling! (And delish!)

  10. I love Chia Seeds! I usually mix them into my oatmeal or as a Chia Fresca drink. I’ve never thougth to add them to a sauce, I can’t wait to try this recipe.

  11. This recipe looks great…would definitely use the chia seeds for this sauce!

  12. I’d like to make jam with chia seeds.

  13. I make a pumpkin almond milk “pudding” with chia seeds. It’s filling and delicious for breakfast!

  14. This looks so good!! I have a feeling I’ll be using this chimichurri a lot.

  15. This is a wonderful idea, and definitely thinking outside the box for chia. I’d have to sub out the turnips, because I think that our old digestive systems are having a hard time handling them. I like the idea of sweet potatoes. I’ve been looking at chimichurri recipes for quite a while. I may just have to try this one!

  16. I love chia seeds. I’ve been adding them to my yogurt and oatmeal for years.

  17. This looks delicious, and what a clever new way to use chia seeds!

  18. We’re all big fans here of chia pudding, but I also like to throw a handful into my smoothies to thicken them and give them a nutritious boost.

  19. Yum! I put chia seeds into my overnights oats everyday. Running low and could definitely use some more ;) Can’t wait to try your recipe. You have such wonderful creative ideas.

  20. i LOVE chimichurri so much! this looks amazing!!!!!! I have been using chia for a long time, i put them in literally everything!!

  21. I’m one of those people that can’t stand cilantro can I just double the parsley?

  22. I’ve never tried Chia seeds before – I’ve always been a little intimidated by them. I would definitely use them to try this recipe, and probably in my morning protein shake!

  23. I would love to use them in energy bars.

  24. Love chia seeds!

  25. I typically sprinkle chia on salads.

  26. I like to use Chia seeds in my homemade Granola

  27. This looks awesome, so creative! I would def use some in making my protein smoothies.

  28. I use chia in my overnight oatmeal.

  29. I’d try the cauliflower steak. Right now I just use chia seeds in cereal and smoothies. I need to branch out.

  30. I love chia in my smoothies! Honestly never thought to actually COOK with them!

  31. I am ashamed to say that I had never heard of chia seeds, but as a pregnant med student my brain and baby could really use the omega 3 and protein. It looks like it would be a great edition to my weekly batch of banana bread oatmeal!

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