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Argentine Chimichurri Steak

Argentine Chimichurri Steak

with a Sweet Potato, Poblano, and Tomato Jumble

Global Eats
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Rated 3.4 / 4out of 4223 ratings
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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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time40 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


½ ounce


1 unit


4 ounce

Grape Tomatoes

2 clove


1 unit

Poblano Pepper

1 unit


2 unit

Sweet Potato

½ teaspoon

Ground Cumin

12 ounce

Sirloin Steak

Not included in your delivery

11 teaspoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3180 kJ
Calories760 kcal
Fat48 g
Saturated Fat13 g
Carbohydrate51 g
Sugar12 g
Dietary Fiber10 g
Protein36 g
Cholesterol120 mg
Sodium190 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
Medium Bowl
Instructionsarrow up iconarrow up icon
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Preheat and Prep
Preheat and Prep

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.

Roast Sweet Potatoes and Shallot
Roast Sweet Potatoes and Shallot

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.

Make Chimichurri
Make Chimichurri

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.

Cook Steak
Cook Steak

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.

Toss Veggie Jumble
Toss Veggie Jumble

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.

Plate and Serve
Plate and Serve

Divide veggie jumble and steak between plates. Serve with chimichurri for drizzling over.