HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconArgentine Chimichurri Steak
Argentine Chimichurri Steak

Argentine Chimichurri Steak

with a Sweet Potato, Poblano, and Tomato Jumble

Global Eats
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Argentinians love their beef—their asados (barbecues) are practically celebrations of the meat. Head to one and you’ll likely find a nicely seared steak accompanied by a communal bowl of chimichurri—a drizzly herb sauce with a pinch of tartness and heat. Although we can’t send you the experience of dining al fresco in picturesque Patagonia, we can give you this recipe that, along with a roasted veggie jumble, recreates those incredible flavors.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Sweet Potato

1 unit


1 unit


½ ounce


1 unit


4 ounce

Grape Tomatoes

1 unit

Poblano Pepper

2 clove


1 teaspoon


12 ounce

Sirloin Steak

Not included in your delivery

11 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2761 kJ
Calories660 kcal
Fat34 g
Saturated Fat8 g
Carbohydrate52 g
Sugar12 g
Dietary Fiber10 g
Protein43 g
Cholesterol100 mg
Sodium200 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 425 degrees. Peel sweet potatoes, then cut into ½-inch cubes. Peel and halve shallot. Cut halves into quarters. Mince jalapeño (removing ribs and seeds for less heat. Finely chop cilantro. Halve lime and tomatoes. Core and seed poblano, then cut into ½-inch squares. Mince garlic.


Toss sweet potatoes, poblano, and shallot on a baking sheet with a drizzle of olive oil and a large pinch of salt and pepper. Roast in oven until browned and slightly crispy, 20-25 minutes, tossing halfway through.


Set aside 1 TBSP cilantro for salad. Combine remaining cilantro, ½ tsp cumin (we sent more), 3 TBSP olive oil, a pinch of garlic, jalapeño (to taste), and a squeeze of lime in a small bowl. Season generously with salt, pepper, and more garlic, cumin, and lime (to taste).


Heat a drizzle of olive oil in a large pan over medium-high heat. Season steak all over with salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side. Remove from pan and let rest 5 minutes before thinly slicing against the grain.


In a medium bowl, toss sweet potatoes, poblanos, shallot, tomatoes, reserved cilantro, a squeeze of lime, and any remaining jalapeño (to taste). Season with salt and pepper.


Divide salad and steak between plates. Serve with chimichurri for drizzling.