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

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

1 unit

Lemon

4 ounce

Grape Tomatoes

2 unit

Sweet Potato

1 ounce

Poblano Pepper

2 clove

Garlic

½ ounce

Cilantro

1 unit

Shallot

1 unit

Jalapeño

½ teaspoon

Cumin

10 ounce

Ranch-Cut Steak

Not included in your delivery

8 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2929 kJ
Calories700 kcal
Fat43 g
Saturated Fat11 g
Carbohydrate54 g
Sugar13 g
Dietary Fiber12 g
Protein30 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
Utensilsarrow down iconarrow down icon
Peeler
Baking Sheet
Small Bowl
Large Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

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

Roast Veggies
Roast Veggies
2

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.

Make Chimichurri
Make Chimichurri
3

Set aside 1 TBSP cilantro for jumble. In a small bowl, stir together remaining cilantro, ½ tsp cumin (we sent more), 2 TBSP olive oil, a pinch of garlic, jalapeño (to taste), and a squeeze of lemon. Season generously with salt and pepper. Add more garlic, cumin, or lemon juice (to taste).

Cook Steak
Cook Steak
4

Season steak all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add steak to pan and cook to desired doneness, 3-6 minutes per side. Remove from pan and set aside to rest for at least 5 minutes.

Toss Veggie Jumble
Toss Veggie Jumble
5

In a medium bowl, toss together roasted veggies, tomatoes, reserved cilantro, a squeeze of lemon, and any remaining jalapeño (to taste). Season with salt and pepper.

Plate and Serve
Plate and Serve
6

Slice steak thinly against the grain. Divide veggie jumble and steak between plates. Serve with chimichurri for drizzling over.