with a Sweet Potato and Bell Pepper Jumble
Chimichurri is an Argentinian-style herb sauce that is used to bring a pop of aromatics and acidity to meats. In this recipe, it’s made by combining chopped parsley and garlic with lime juice and olive oil until a drizzly mixture forms. Then, it’s spooned over steak and accompanied by a mix of veggies that keeps things bright, colorful, and full of vibrancy.
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Chipotle Chili Powder
Not included in your delivery
Wash and dry all produce. Adjust rack to top position and preheat oven to 425 degrees. Cut sweet potatoes into ½-inch cubes. Core and seed bell pepper, then cut into ½-inch squares. Halve and peel onion, then cut into ½-inch wedges.
Toss sweet potatoes, bell pepper, and onion with 1 TBSP oil, salt, and pepper and spread out on a baking sheet. Roast in oven until tender, 22-25 minutes.
Core, seed, and dice tomato. Trim and thinly slice scallions, separating greens and whites. Mince 1 clove garlic until you have ¼ tsp. Finely chop parsley. Halve lime. In a small bowl, combine parsley, a pinch of garlic (use more to taste), 3 TBSP olive oil, and a squeeze or two of lime. Season with salt and pepper. TIP: Add a pinch of chipotle if you like it spicy.
Heat a drizzle of oil in a large pan or grill pan over medium-high heat. Pat steak dry with a paper towel. Season all over with salt and pepper. Add to pan and cook to desired doneness, 3-5 minutes per side. Set aside to rest. TIP: The steak is also great cooked on the grill.
Once everything is done roasting, transfer sweet potatoes, bell pepper, and onion to a medium bowl along with tomato, 2 TBSP scallion whites, a squeeze of lime, and a pinch of chipotle powder (to taste). Season with salt, pepper, and more lime juice. Thinly slice steak against the grain.
Divide veggie jumble and steak between plates. Drizzle parsley chimichurri over steak. Garnish with scallion greens.