Kevin’s Natural Foods Chimichurri Beef

Tender beef strips paired with a bright chimichurri sauce made with cilantro, lime, and sweet chilies.

Ingredients: Beef Sirloin In Beef Broth Cooked Out As A Result Of The Sous-Vide Process (Beef, Water, Vinegar, Yeast Extract, Sea Salt, Cultured Onion Juice, Black Pepper, Citrus Extract), Chimichurri Sauce (Water, Olive Oil, Roasted Poblano Chilies, Cilantro, Roasted Garlic, Parsley, Jalapeno, Dehydrated Garlic, Vinegar, Lemon Juice Concentrate, Lime Juice Concentrate, Balsamic Vinegar [Vinegar, Concentrated Grape Musk], Dehydrated Chilies, Sea Salt, Spices, Yeast Extract, Black Pepper, Xanthan Gum, Sunflower Lecithin, Magnesium Oxide, Cilantro Extract).

HEATING INSTRUCTIONS 1 GET READY: HEAT SKILLET OVER MEDIUM-HIGH FOR 1 MINUTE AND ADD 1 TBSP OF YOUR PREFERRED COOKING OIL. BREAK BEEF STRIPS APART BY MASSAGING POUCH BEFORE OPENING. CUT OPEN POUCH, THOROUGHLY DRAIN BEEF BROTH, AND DISCARD. (BROTH IS A RESULT OF THE SOUS-VIDE COOKING TECHNIQUE.) 2 HEAT BEEF: ADD BEEF TO SKILLET. SEPARATE BEEF WITH TONGS. FOR MEDIUM DONENESS, HEAT FOR 1-2 MINUTES ON EACH SIDE UNTIL LIGHTLY BROWNED. FOR WELL-DONE BEEF, ADD ADDITIONAL 1-2 MINUTES ON EACH SIDE. 3 ADD SAUCE: REDUCE HEAT TO LOW, POUR SAUCE INTO SKILLET, AND SIMMER FOR 30 SECONDS, STIRRING BEEF TO COAT WITH SAUCE. 4 ENJOY: PORTION BEEF ONTO SERVING PLATES, COVER WITH REMAINING SAUCE FROM SKILLET, AND LET STAND FOR 1 MINUTE.