Argentine Chimichurri Steak

Name: Argentine Chimichurri Steak with a Sweet Potato, Poblano, and Tomato Jumble
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Sweet Potatoes; 1 unit Shallot; 1 unit Jalapeño; ½ ounce Cilantro; 1 unit Lime; 4 ounce Grape Tomatoes; 1 unit Poblano Pepper; 2 clove Garlic; 1 teaspoon Cumin; 12 ounce Sirloin Steak; 11 teaspoon Olive Oil; Salt; Pepper

with a Sweet Potato, Poblano, and Tomato Jumble

Sara HeilmanPublished on September 21, 2017

Get Free Steak + 10 Free Meals

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.

Tags:

Gluten-free

•Spicy

The quantities provided above are averages only.

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

Total Time40 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

2 unit

Sweet Potatoes

1 unit

Shallot

1 unit

Jalapeño

½ ounce

Cilantro

1 unit

Lime

4 ounce

Grape Tomatoes

1 unit

Poblano Pepper

2 clove

Garlic

1 teaspoon

Cumin

12 ounce

Sirloin Steak

Not included in your delivery

11 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ 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.

Utensils

•Peeler

•Baking Sheet

•Small Bowl

•Large Pan

•Bowl

Instructions

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.