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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
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.