Argentine Chimichurri Steak
with a Sweet Potato, Poblano, and Tomato Jumble
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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
1 unit
Lime
4 ounce
Grape Tomatoes
2 unit
Sweet Potato
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
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.
Thinly slice steak against the grain. Divide veggie jumble and steak between plates. Drizzle with chimichurri.