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: 1 unit Shallot; ½ ounce Cilantro; 1 unit Lime; 4 ounce Grape Tomatoes; 2 clove Garlic; 1 unit Poblano Pepper; 1 unit Jalapeño; 2 unit Sweet Potatoes; ½ teaspoon Cumin; 12 ounce Sirloin Steak; 11 teaspoon Olive Oil; Salt; Pepper

with a Sweet Potato, Poblano, and Tomato Jumble

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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.

Tags:

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

1 unit

Shallot

½ ounce

Cilantro

1 unit

Lime

4 ounce

Grape Tomatoes

2 clove

Garlic

1 unit

Poblano Pepper

1 unit

Jalapeño

2 unit

Sweet Potatoes

½ teaspoon

Cumin

12 ounce

Sirloin Steak

Not included in your delivery

11 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ 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.

Utensils

•Peeler

•Baking Sheet

•Small Bowl

•Large Pan

•Medium Bowl

Instructions

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.