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; 1 teaspoon Cumin; 10 ounce Ranch Steak; 8 teaspoon Olive Oil; Salt; Pepper

with a Sweet Potato, Poblano, and Tomato Jumble

Recipe Development TeamPublished on April 17, 2019

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Chimichurri is to steak as ketchup is to fries. The two were simply meant to be (though that’s where the similarities end--sorry, ketchup). It’s bright, tangy, herbaceous and so versatile. Cilantro, garlic, jalapeño and lime cut through steak’s richness and provide punchy flavors that lift everything it touches to new, delicious heights. This week, we're serving our Argentinian-style steaks with a chimichurri drizzle and a side of lime-spiked raw-and-roasted veggie jumble. This asado-style meal is sure to make all taste buds happy.

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

1 teaspoon

Cumin

10 ounce

Ranch Steak

Not included in your delivery

8 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2887 kJ

Calories690 kcal

Fat43 g

Saturated Fat11 g

Carbohydrate51 g

Sugar12 g

Dietary Fiber10 g

Protein29 g

Cholesterol115 mg

Sodium260 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

Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve lime and tomatoes. Peel and dice sweet potatoes into ½-inch pieces. Core, deseed, and dice poblano into ½-inch pieces. Mince garlic. Finely chop cilantro. Halve and peel shallot, then quarter each half. Mince jalapeño, removing ribs and seeds first 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. (If making for 4 servings, divide veggies between 2 baking sheets.) Roast on middle rack, tossing halfway through, until lightly browned and tender, 20-25 minutes.

Meanwhile, set aside 1 TBSP cilantro (2 TBSP for 4 servings) for jumble. In a small bowl, combine remaining cilantro, ½ tsp cumin, 2 TBSP olive oil (3 TBSP for 4), a pinch of garlic, jalapeño (to taste), and a squeeze of lime juice. Season generously with salt and pepper. Add more garlic, cumin, or lime juice to taste.

Pat steak dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. Transfer to a cutting board and set aside to rest for at least 5 minutes.

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