Argentine Chimichurri Steak with Roasted Sweet Potato and Poblano Jumble

Transport your taste buds to the heart of Argentina with this vibrant chimichurri steak. A zesty herb sauce made with cilantro, garlic and jalapeño perfectly complements tender ranch steak, while a roasted sweet potato and poblano jumble adds a smoky-sweet balance. This dish is a celebration of bold flavors and simple techniques, ideal for a weeknight dinner that feels special.

The chimichurri comes together in minutes-just chop, stir and drizzle. Meanwhile, the oven does most of the work for the veggies, leaving you free to sear the steak to your liking. Serve everything family-style for a meal that’s as beautiful as it is delicious.

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Ingredients

1 unit LemonView 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 a rack in the middle. Wash and dry all produce. Halve the lemon and tomatoes. Peel 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 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 cilantro for the jumble. In a small bowl, combine the remaining cilantro, ½ teaspoon cumin, 2 tablespoons olive oil, a pinch of garlic, minced jalapeño (to taste) and a squeeze of lemon juice. Season generously with salt and pepper. Adjust with more garlic, cumin or lemon juice as desired.
4. Season the steak all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the steak and cook to your preferred doneness, 3-6 minutes per side. Remove from the pan and let rest at least 5 minutes.
5. In a medium bowl, combine the roasted vegetables, tomatoes, reserved cilantro, a squeeze of lemon and any remaining jalapeño (to taste). Toss gently. Season with salt and pepper.
6. Slice the steak thinly against the grain. Divide the vegetable jumble and steak between plates. Drizzle with chimichurri sauce and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, sirloin or flank steak work well. Adjust cooking time based on thickness.

How do I store leftovers?

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

Can I make the chimichurri ahead of time?

Absolutely! The chimichurri can be made up to 2 days in advance and refrigerated. Bring to room temperature before serving.