Name: Weeknight Picanha with Chimichurri & Frozen Greens
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 oz picanha steaks (6 oz per adult) [adult]; 4 fully-cooked chicken breakfast patties (Amylu, 2 per kid) [kid]; 3 label servings Whole Foods Market European Greens with Basil & Garlic Sauce, or comparable frozen blend; 2 label servings prepared chimichurri (Fotis Fine Foods from Costco, 1 per adult). Homemade alternative: No-Judge Chimichurri.; 2 slider buns (1 per kid, split + toasted) [kid]; Salt, to taste; Avocado-oil cooking spray

Weeknight Picanha with Chimichurri & Frozen Greens — The Split PlateApproximately 480 cal / 40g protein per adult plate. 2 adult plates + 2 deconstructed kid plates. Adults get 6 oz salt-seared picanha, one label serving of Whole Foods Market European Greens with basil-and-garlic sauce, and one label serving of prepared chimichurri spooned over the steak. Kids get two Amylu chicken breakfast patties, half a serving of the same greens, and a toasted slider bun served separately so they can assemble a sandwich or eat the components independently. Two skillets, one cook, done in 25 minutes. Creator pull temp is 135°F for medium; USDA-recommended pull is 145°F + 3 min rest — both preserved on the page. Costco Fotis Fine Foods Chimichurri is the shortcut; the No-Judge Chimichurri cookbook entry is the homemade alternative.