The easy-to-master sauce instructions make all the colorful, flavorful ingredients shine in this not-to-miss dish on the menu next week. 

What is it that makes this hearty skirt steak and summery salad so delicious, you ask? It could be the perfect balance of fresh veggies. Or the fact that it can all be delivered to your doorstep when you give us the word.

But we have good reason to believe it’s the herby, garlicky chimichurri sauce that flavors the meat with a bright green drizzle.

Chimichurri sauce is native to Argentina, but we sure are glad that we can make it right here in our test kitchen when the craving strikes. And it’s not just that our expert chefs are, well, experts. It’s that it’s super simple to make — that’s why you’ll have no trouble whipping up this version in next week’s Cumin Chimichurri Skirt Steak with a Summery Avocado and Charred Corn Salad.

If you choose it from the menu, your kit bag will come with all the ingredients you’ll need:

• 1 Tablespoon cilantro
• ½ Teaspoon cumin
• 3 Tablespoon olive oil
• Pinch of garlic (this should help)
• Chili (to taste)
• Squeeze of lemon

The recipe itself is as easy as combining those key ingredients in a small bowl + seasoning generously with salt, pepper, and more garlic and lemon (to taste).

Put your skills to the test and bring this chimichurri sauce recipe to life next week. Just don’t forget about the juicy tomatoes, candy-like sweet potatoes, refreshing corn, or creamy avocado.

Because we have a feeling you’ll love those, too.