Dinner
Graza® Chimichurri BUTCHERBOX® Steak Tips & Chicken Thighs with Garlic Broccoli and Honey glazed Brussels Sprouts
Recipe by Ninja Test Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Make this delicious meal featuring GRAZA® Sizzle Oil and BUTCHERBOX® Steak Tips and Chicken Thighs.
Compatible with
Cooking mode
Step-by-step instruction without your screen going to sleep
CHIMICHURRI MARINADE/SAUCE
- 1 1/2 cups fresh cilantro, packed (leaves & stems)
- 1 1/2 cups fresh parsley, packed (leaves & stems)
- 1 shallot, peeled, trimmed, cut in half
- 1 tablespoon minced garlic
- 1/4 cup red wine vinegar
- Juice and zest of 1 lime
- 1/2 teaspoon red pepper flakes (optional)
- 3/4 cup GRAZA® “SIZZLE” Olive Oil
Zone 1 and Zone 2
- 2 pounds BUTCHERBOX® Premium Steak Tips
- 4 Bone-in Skin-on BUTCHERBOX® Chicken Thighs (Approx. 1 1/2 -2 pounds total)
- 3 cups Brussels sprouts, trimmed, cut in half
- 4 tablespoons GRAZA® “SIZZLE” Olive Oil
- 2 tablespoons honey
- 1 teaspoon garlic powder
- Kosher salt, as desired
- Ground black pepper, as desired
- 4 cups broccoli, cut in 1–2-in. florets
- 1 teaspoon minced garlic
Utensils
- Medium Bowl
- Large Resealable Plastic Bag
- Blender
- Instant-Read Thermometer
-
Step 1
In a blender or food processor add all chimichurri ingredients and blend until to desired consistency (about 30 seconds-1 minute). In two, one-gallon resealable storage bags, pour 1/2 cup of chimichurri in each (reserving the remainder of the sauce for serving). Add the steak tips to one bag and the chicken thighs to the other. Massage the chimichurri onto the proteins and place in the fridge until ready to cook.
-
Step 2
Insert a crisper plate in the bottom of each basket.
-
Step 3
In a medium sized bowl toss Brussels sprouts with 2 tablespoons olive oil, honey, garlic powder, salt and pepper as desired. Add Brussels to Zone 1 basket, place a Stacked Meal Rack over the Brussels, and place the chicken thighs on top of the rack. Place basket in Zone 1.
-
Step 4
In a medium sized bowl, toss broccoli with remaining olive oil, minced garlic, salt and pepper as desired. Add broccoli to the other basket, place the other Stacked Meal Rack over the broccoli, and place the steak tips on top on the rack. Place basket in Zone 2.
-
Step 5
Select DOUBLE STACK PRO (unit will default to AIR FRY function and 450°F temperature), then set Zone 1 time to 40 minutes. Select Zone 2 and set time to 30 minutes. Select SMART FINISH and then press START/PAUSE to begin cooking (Zone 2 will read HOLD until it’s time to start cooking).
-
Step 6
When cooking is complete, use an instant-read thermometer to ensure the proteins have reached desired doneness (chicken should reach an internal temperature of at least 165°F). Remove chicken and steak tips from the racks and set aside. To remove racks, use tongs to grab the center of them, or wear oven mitts and lift the racks out using the handles on their sides. Serve proteins with broccoli and Brussels as desired topped with the reserved chimichurri sauce. Pack additional servings away for lunch or dinner as meal prep for later in the week.
