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.
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Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Peel and halve shallot, then cut each half into quarters. Finely chop cilantro. Halve lime and tomatoes. Mince garlic. Core and seed poblano, then cut into ½-inch squares. Mince jalapeño, removing ribs and seeds first for less heat.
Peel sweet potatoes and cut into ½-inch cubes. 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 tender and lightly crisped, 20-25 minutes, tossing halfway through.
Set aside 1 TBSP cilantro for salad. In a small bowl, stir together remaining cilantro, ½ tsp cumin (we sent more), 3 TBSP olive oil, a pinch of garlic, jalapeño (to taste), and a squeeze of lime. Season generously with salt and pepper. Add more garlic, cumin, or lime juice 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 together roasted veggies, tomatoes, reserved cilantro, a squeeze of lime, and any remaining jalapeño (to taste). Season with salt and pepper.
Divide veggie jumble and steak between plates. Serve with chimichurri for drizzling over.