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 Lime; 4 ounce Grape Tomatoes; 2 unit Sweet Potatoes; 1 ounce Poblano Pepper; 2 clove Garlic; ½ ounce Cilantro; 1 unit Shallot; 1 unit Jalapeño; ½ teaspoon Cumin; 10 ounce Ranch Steak; 11 teaspoon Olive Oil; Salt; Pepper

with a Sweet Potato, Poblano, and Tomato Jumble

Get 10 Free Meals + Free Item For Life

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.

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

Lime

4 ounce

Grape Tomatoes

2 unit

Sweet Potatoes

1 ounce

Poblano Pepper

2 clove

Garlic

½ ounce

Cilantro

1 unit

Shallot

1 unit

Jalapeño

½ teaspoon

Cumin

10 ounce

Ranch Steak

Not included in your delivery

11 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ 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.

Utensils

•Peeler

•Baking Sheet

•Small Bowl

•Large Pan

•Medium Bowl

Instructions

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.