Chimichurri Skillet Meal

• 1-2 tbsp vegetable oil
• 1 lb sirloin steak strips or chicken breast strips or raw peeled and deveined shrimp
• ¼ c The Fresh Market Argentinian Reserve Chimichurri
• Skillet Veggie Kit*
• Kosher salt and freshly ground black pepper
• Lemon Orzo Salad With Pine Nuts

Skillet Veggie Kit:

• 4 oz Red Bell Pepper
• 3 oz Red Onion
• 4 oz Yellow Squash
• 4 oz Zucchini Squash
• 3 oz Sliced Baby Bella

If desired, marinate steak or chicken in the chimichurri for 30 minutes up to overnight (shrimp not recommended for marination).

Heat a large, heavy-bottomed skillet over medium-high. Add 1 tbsp vegetable oil and the Skillet Veggie Kit. Season with salt and pepper to taste, and cook, stirring occasionally, 6-8 minutes until vegetables are tender and lightly brown. Remove vegetables to a plate and cover with foil to keep warm.

Once veggies are cooked, return the skillet to medium-high heat, add the remaining 1 tbsp vegetable oil and add the protein and the chimichurri sauce. Cook, turning to brown on all sides, until cooked through (7-9 minutes for chicken, 3-5 minutes for steak, 1-2 minutes for shrimp).

To serve: Portion protein and veggies onto 4 plates. Serve alongside Lemon Orzo Salad and additional chimichurri sauce if desired.