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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Discover a world of flavor from the comfort of your kitchen with globally inspired recipes on the menu every week this month. For this meal, we’re slicing up steaks Argentinian style and dressing them in an herb chimichurri sauce. P.S.: When you order one of these deliciously diverse meals, you’ll be entered for the chance to win an all-expenses paid trip to Asia or a pair of tickets to a food tour in a city of your choosing, courtesy of our friends at Secret Food Tours.


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

1 unit


4 ounce

Grape Tomatoes

2 unit

Sweet Potato

1 ounce

Poblano Pepper

2 clove


½ ounce


1 unit


1 unit


½ teaspoon


10 ounce

Ranch 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)3138 kJ
Calories750 kcal
Fat50 g
Saturated Fat12 g
Carbohydrate51 g
Sugar12 g
Dietary Fiber10 g
Protein29 g
Cholesterol115 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
download icondownload icon

Wash and dry all produce. Put rack in middle position and preheat oven to 425 degrees. Halve lime and tomatoes. Peel sweet potatoes and cut into ½-inch cubes. Core and seed poblano, then cut into ½-inch squares. Mince garlic. Finely chop cilantro. Halve and peel shallot, then quarter each half. Mince jalapeño (remove ribs and seeds for less heat).


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 browned, 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.