Chia-Chimichurri Steak with Turnip-Chard Pasta
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Servings 4
- 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
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.
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.
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.
Divide the pasta onto two plates, top with sliced steak and drizzle over with chia-chimichurri.