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Cumin Chimichurri Skirt Steak

Cumin Chimichurri Skirt Steak

with a Summery Avocado and Charred Corn Salad

BBQ
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Chimichurri is Argentina’s version of pesto. It’s herby, garlicky, and a delight to drizzle over just about anything—especially a nice piece of beef. And speaking of beef, you’ll be searing up a skirt steak, which is prized for its robust, deep flavor. With a jumble of roasted sweet potatoes, corn, avocado, and tomatoes on the side, it’s got the perfect balance of colorful veggie wholesomeness and luxuriant, meaty decadence.

Tags:Gluten freeSpicy

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time45 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Sweet Potato

1 unit

Corn on the Cob

1 unit

Red Onion

1 clove

Garlic

1 unit

Chili Pepper

½ ounce

Cilantro

1 unit

Lemon

1 unit

Lime

4 ounce

Heirloom Grape Tomatoes

½ teaspoon

Cumin

12 ounce

Skirt Steak

1 unit

Avocado

Not included in your delivery

1 tablespoon

Vegetable Oil

3 tablespoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3682 kJ
Calories880 kcal
Fat61 g
Saturated Fat14 g
Carbohydrate52 g
Sugar14 g
Dietary Fiber14 g
Protein38 g
Cholesterol90 mg
Sodium190 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat oven to 425 degrees. Peel sweet potatoes, then cut into ½-inch cubes. Cut corn kernels from cob. Halve and peel onion, then cut into ⅓-inch-thick slices. Mince 1 clove garlic (we sent more). Mince chili, removing ribs and seeds for less heat. Finely chop cilantro. Halve lemon and lime. Halve tomatoes.

2

Toss sweet potatoes on a baking sheet with a drizzle of oil and a large pinch of salt and pepper. Roast until browned and slightly crispy, 20-25 minutes, tossing halfway through.

3

Set aside 1 TBSP cilantro for garnish, then combine remaining cilantro, ½ tsp cumin (we sent more), 3 TBSP olive oil, a pinch of garlic, chili (to taste), and a squeeze of lemon in a small bowl. Season generously with salt, pepper, and more garlic and lemon (to taste).

4

Toss onion on another baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in oven until just starting to soften, about 5 minutes, then add corn to same sheet. Return to oven and continue roasting until both are just beginning to char, about 7 minutes more.

5

Heat a drizzle of oil in a large pan over medium-high heat. Season steak all over with salt and pepper. Add to pan and cook to desired doneness, 2-4 minutes per side. Remove from pan and let rest 5 minutes before thinly slicing against the grain.

6

Halve, pit, and peel avocado, then cut into cubes. Add to a medium bowl along with corn, onion, sweet potatoes, tomatoes, reserved cilantro, a squeeze of lime, and any remaining chili (to taste). Season with salt and pepper. Divide salad and steak between plates. Drizzle with chimichurri and serve.