Steak & Chimichurri Edamame Meal Prep
Serves 2
10 mins prep
7 mins cook
0 mins total
For the steak
1lbSteak of your choice, I used flank steak*Note: Women typically eat about 4-6oz portions or steak (depending on size and level of activity) and men 6-8oz (again depending on size and level of activity). My husband is 6'1'', 190lbs and works out at an athlete level so I made his portion 8oz which is about 1/2Ln of steak or 1 C of steak as seen in the photo. Using this math and knowing how many meal prep containers you want to make you van adjust the amount of steak you purchase
tbspExtra virgin olive oil
pinchSalt
For the chimichurri Edamame Beans
cFlat leaf parsley, wash and minced
cCilantro, washed and minced
cEdamame, cooked and shelled (portion size of the final salad will be about 1/2 C for women so about 4 portions and 1 C for men so about 2 portions)
cloveGarlic, minced or grated
Zest of 1/2 Lemon
Juice of 1/2 lemon
Small shallot, thinly sliced and minced
tspSalt
cExtra virgin olive oil
tbspRed wine vinegar
Chili small chili pepper, I used fresno peppers because they're mild and that's all that was available at wholefoods. Seed and mince, you can decrease the amount if you want less heat
Optional sides
cRice, quinoa or cauliflower riceAbout 1/2 C for women and 1 C per meal for men
First make the steak. Heat the olive oil in a skillet until it starts to shimmer. Add the steak so it sears well on all sides until cooked to about medium rare (keeping in mind it's going to cook a bit more when they re-heat it for lunch) About 5-7 minutes
Set the steak aside to rest and cool
In a large mixing bowl combine the chimichurri ingredients and mix well.
Portion the steak, rice if using and chimichurri into containers and refrigerate.