Inspired by the spirit of an Argentinian Sunday BBQ, this dish centers on a juicy, rosemary-marinated flank steak, served with a bright, herb-packed chimichurri. On the side, you’ll find garlicky roasted broccoli and crushed potatoes baked with thyme until golden on the edges and creamy inside.
Nutritional facts
Protein
39g
Carbs
25g
Calories
660kcal
Fat
44g
Ingredients
Flank Steak, Bay Leaf, Extra Virgin Olive Oil, Oregano, Rosemary, Broccoli , Black Pepper, Chili Powder, Garlic, White Wine Vinegar, Kosher Salt, Yukon Potatoes, Thyme, Italian Parsley, Paprika
Reviews
4.2
Based on 119 reviews
Marc · 08/06/25
Tracy · 08/06/25
Is like an appetizer 4 pieces of meat one potato and couple of broccoli, totally disappointed
Juan · 08/05/25
Very rich flavor but the protein portion is very low
Alexander · 08/04/25
Dona · 08/04/25
Sergio · 08/04/25
Jasmine · 08/03/25
The meat was very good. The broccoli was perfect - not overdone. Such a good meal.
Julie · 08/03/25
Larger portion of the potatoes would be perfect
Susan · 08/03/25
This is not what I received. There was no steak. No beef at all. There was potatoes and sweet potatoes and corn covered with cheese. Then there was broccoli, cauliflower and red cabbage.
Jonathan · 08/02/25
Kathy · 08/02/25
Babajide · 08/02/25
Bernice · 08/02/25
Rocio · 08/02/25
meat was good. vegetable were scanty and burnt tasting. no flavor.
Jackie · 08/02/25
Broccoli was old. Some of the florets were yellow already. Steak tastes good, even though was a little over cooked. I just warm for a min. If followed the 2-3 min would be way over.
Deborah · 08/01/25
The broccoli I received was brown. The potatoes were in a ball. The sauce solidified in the fridge.
Chef Maia Bengochea is a food scientist who integrates chemistry, microbiology, and physics in each meal she creates, elevating the sensorial experience in every bite. Born in Buenos Aires, Argentina, Bengochea has cooked since she was a kid and has worked as a private chef and on cooking shows. She is also a food and lifestyle influencer (@maiacocina) and enjoys combining travel, nature, and cultures around the world in the recipes she shares with her community. The colors in her meals, created with edible flowers and freshly harvested vegetables from the garden, is Bengochea's signature. She takes into account a great variety of ingredients selected carefully for different diets, bringing a creative perspective that accommodates various tastes and preferences. From Patagonia to Mendoza to Buenos Aires and all across Argentina, Bengochea shares a bit of her country in every meal she designs to boost your senses.
