Chimichurri Steak with Roasted Sweet Potato and Poblano Jumble

This chimichurri steak recipe brings the bold, herbaceous flavors of Argentina right to your kitchen. A bright sauce made with cilantro, garlic, jalapeño and lime perfectly complements the rich, savory ranch steak. The side dish-a roasted sweet potato, poblano and shallot jumble tossed with fresh tomatoes and a squeeze of lime-adds a delightful mix of textures and tang.

Whether you’re looking for a quick weeknight dinner or a showstopper for guests, this dish delivers on both flavor and ease. The chimichurri can be made ahead and the veggies roast while the steak cooks, making for a seamless meal that tastes like it took hours.

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Ingredients

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 ounce Poblano PepperView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

8 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with rack in the middle. Wash and dry all produce. Halve the lime and the grape tomatoes. Peel the sweet potatoes and cut into ½-inch cubes. Core and seed the poblano, then dice into ½-inch pieces. Mince the garlic. Finely chop the cilantro. Halve and peel the shallot, then cut each half into quarters. Mince the jalapeño (remove ribs and seeds for less heat).
2. On a baking sheet, toss the sweet potatoes, poblano and shallot with a drizzle of olive oil and a generous pinch of salt and pepper. Roast until tender and lightly browned, 20-25 minutes, tossing halfway through.
3. Set aside 1 tablespoon of the chopped cilantro for the jumble. In a small bowl, combine the remaining cilantro, ½ teaspoon cumin (you’ll have extra), 2 tablespoons olive oil, a pinch of the minced garlic, minced jalapeño (to taste) and a squeeze of lime juice. Season generously with salt and pepper. Adjust with more garlic, cumin or lime juice as desired.
4. Heat a drizzle of olive oil in a large skillet over medium-high heat. Season the ranch steak all over with salt and pepper. Cook to your preferred doneness, 3-6 minutes per side. Transfer to a cutting board and let rest for at least 5 minutes.
5. In a medium bowl, combine the roasted vegetables, grape tomatoes, reserved cilantro, a squeeze of lime juice and any remaining jalapeño (to taste). Season with salt and pepper and toss gently.
6. Slice the steak thinly against the grain. Divide the vegetable jumble and sliced steak between plates. Drizzle the chimichurri sauce over the steak and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute the ranch steak with flank steak, sirloin or ribeye. Adjust cooking time as needed for thickness.

How do I store leftovers?

Store the steak, veggies and chimichurri separately in airtight containers in the refrigerator for up to 3 days. Reheat gently.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check that your cumin and other spices are certified gluten-free if needed.