Chimichurri Sirloin Steak & Veggie Jumble
with Cauliflower, Walnuts & Feta
- Milk
- Tree Nuts
Seared Mexican-spiced steak is served with caramelized sweet potato, cauliflower, and onion, and topped with crunchy walnuts and tangy feta. Chimichurri does double duty—mixed with sour cream for a luxurious drizzle and tossed with the veggies to add herbaceous high notes. This textural symphony of tender meat and sweet-savory vegetables will make dinner unforgettable!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Sirloin Steak
¼ cup
Feta Cheese
(Contains: Milk)
1 unit
Onion
½ ounce
Walnuts
(Contains: Tree Nuts)
1 unit
Lemon
1 unit
Sweet Potato
10 ounce
Cauliflower Florets
1 tablespoon
Mexican Spice Blend
¼ ounce
Cilantro
2 ounce
Chimichurri
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
Peel and dice sweet potato into ¼-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Cut cauliflower into bite-size pieces if necessary. Roughly chop walnuts. Roughly chop cilantro. Quarter lemon. TIP: To maintain the life of your knives, hand-wash using lukewarm water, mild dish soap, and a nonabrasive sponge. Dry immediately to prevent spots.
Toss sweet potato, onion, and cauliflower on a baking sheet with a large drizzle of oil, half the Mexican Spice Blend (you’ll use the rest in the next step), salt, and pepper.
Roast on middle rack until veggies are browned and tender, 15-20 minutes.
Meanwhile, pat steak* dry with paper towels; season all over with remaining Mexican Spice Blend, salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-5 minutes per side.
Turn off heat; transfer to a cutting board to rest.
In a small bowl, combine sour cream with half the chimichurri (you’ll use the rest in the next step).
Once veggies are done, transfer to a medium bowl; stir in walnuts, half the cilantro, half the feta (all for 4 servings), and remaining chimichurri. Toss until evenly coated.
Thinly slice steak against the grain.
Divide steak and sweet potato jumble between plates. Top jumble with remaining cilantro and a squeeze of lemon juice. Drizzle with creamy chimichurri and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The veggie jumble is a standout — customers love the sweet-savory combination of roasted sweet potato, cauliflower, and chimichurri 🌿.
- Suggestions: Some found the steak tough; if your cut is thick or has gristle, consider a longer rest or slicing thinner against the grain. Adding extra vegetables like zucchini and yellow potato to the jumble works beautifully and stretches the dish.
- Ease of prep: Most found the recipe straightforward and quick to pull together on a weeknight.
- Portions: A few felt the steak portion was on the small side for two; bulking up the veggie jumble with extra produce is an easy fix.
