Cilantro-Lime Chimichurri Sirloin with Roasted Sweet Potatoes and Poblano

This sirloin dinner brings together a sizzling pan-seared steak, a punchy cilantro-lime chimichurri and a colorful roasted vegetable mix.

Sweet potatoes and poblano roast until tender, then get tossed with juicy grape tomatoes, lime and cilantro for a bright, hearty plate.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

11 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Adjust an oven rack to the middle position and preheat the oven to 425°F.
2. Peel the shallot, halve it, then cut each half into quarters. Finely chop the cilantro. Halve the lime and grape tomatoes. Mince the garlic.
3. Core and seed the poblano, then cut it into 1/2-inch pieces. Mince the jalapeño, removing the ribs and seeds first if you want less heat.
4. Peel the sweet potatoes and cut them into 1/2-inch cubes. On a baking sheet, toss the sweet potatoes, poblano and shallot with a drizzle of olive oil and a large pinch each of salt and pepper.
5. Roast the vegetables until tender and lightly crisped, 20 to 25 minutes, tossing halfway through.
6. While the vegetables roast, reserve 1 tablespoon chopped cilantro for the vegetable mixture. In a small bowl, combine the remaining cilantro, cumin, 3 tablespoons olive oil, a pinch of minced garlic, jalapeño to taste and a squeeze of lime juice.
7. Season the chimichurri generously with salt and pepper. Taste and add more garlic, cumin, jalapeño or lime juice as desired.
8. Heat a drizzle of olive oil in a large pan over medium-high heat. Season the steak all over with salt and pepper.
9. Add the steak to the hot pan and cook to your desired doneness, 3 to 6 minutes per side. Transfer to a cutting board and let rest for 5 minutes.
10. In a medium bowl, toss the roasted vegetables with the halved tomatoes, reserved cilantro, a squeeze of lime juice and any remaining jalapeño to taste. Season with salt and pepper.
11. Thinly slice the steak against the grain. Plate the roasted vegetable and tomato mixture with the sliced steak, then drizzle the chimichurri over the top or serve it alongside.

Recipe Tips

FAQ

How spicy is this chimichurri steak?

The heat depends on how much jalapeño you add. For less spice, remove the ribs and seeds first and stir in the minced jalapeño a little at a time.

Can I make the chimichurri while the vegetables roast?

Yes. The vegetables roast for 20 to 25 minutes, which gives you enough time to chop the herbs, mix the sauce and cook the steak.

Why slice the steak against the grain?

Slicing against the grain shortens the muscle fibers, making the cooked sirloin easier to chew.