Chimichurri Steak & Sweet Potato 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)
¼ cup
Feta Cheese
(Contains: Milk)
1 unit
Onion
½ ounce
Walnuts
(Contains: Tree Nuts)
1 unit
Lemon
1 unit
Sweet Potato
10 ounce
Ranch Steak
10 ounce
Cauliflower Florets
1 tablespoon
Mexican Spice Blend
¼ ounce
Cilantro
2 ounce
Chimichurri
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Cooking Oil
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.
-
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.
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Meanwhile, pat steak* dry with paper towels; season all over with remaining Mexican Spice Blend, salt, and pepper.
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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.
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Turn off heat; transfer to a cutting board to rest.
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In a small bowl, combine sour cream with half the chimichurri (you’ll use the rest in the next step).
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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.
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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 sweet potato jumble with feta, walnuts, and chimichurri was a standout hit, with many calling it the star of the dish 🎉. Opinions on the steak were mixed — some found it tender and flavorful; others found it tough, chewy, or gristly.
- Ease of prep: The recipe involves a fair amount of chopping and juggling oven and stovetop, but most found it manageable for a weeknight.
- Suggestions: Slice the steak thinly against the grain to improve tenderness, and aim for 2–4 minutes per side over high heat for medium-rare. Crumble the feta finely so it distributes evenly, and consider using only the chimichurri without the sour cream if you prefer a lighter drizzle.
- Leftovers: The roasted veggie jumble tasted even better the next day as the seasoning had more time to meld.
- Cooking tips: Uneven steak pieces can make consistent cooking tricky — try to sear the thinner piece for less time, or ask your butcher for evenly cut portions. One reviewer had great results adding a little butter to the pan and basting the steak as it seared.
