Steak & Chimichurri Edamame Meal Prep
Steak & Chimichurri Edamame Meal Prep
Equipment
- 1 Cutting board
- 1 Skillet or grille for the meat
- 1 Large mixing bowl
Ingredients
For the steak
- 1lb Steak 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
- 1 tbsp Extra virgin olive oil
- 1 pinch Salt
For the chimichurri Edamame Beans
- 1/2 C Flat leaf parsley, wash and minced
- 1/2 C Cilantro, washed and minced
- 2 C Edamame, 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)
- 4 Cloves Garlic, minced or grated
- 1 Zest of 1/2 Lemon
- 1/2 Juice of 1/2 lemon
- 1 Small shallot, thinly sliced and minced
- 1 tsp Salt
- 1/4 C Extra virgin olive oil
- 1 tbsp Red wine vinegar
- 1 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
- 2 C Rice, quinoa or cauliflower rice About 1/2 C for women and 1 C per meal for men
Instructions
- 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.
