Chimichurri Steak with Roasted Sweet Potato and Poblano Jumble

This chimichurri steak brings together tender ranch steak and a vibrant, herb-packed sauce that’s bursting with cilantro, garlic and lime. The chimichurri cuts through the richness of the beef, while the roasted sweet potato and poblano jumble adds a smoky-sweet contrast.

We’ve paired the steak with a simple roasted vegetable jumble that gets a fresh finish from grape tomatoes and a squeeze of lime. It’s an easy, flavor-packed dinner that feels special any night of the week.

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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

1 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). Wash and dry all produce. Halve the lime and the grape tomatoes. Peel and dice the sweet potatoes into ½-inch cubes. Core, deseed and dice the poblano pepper 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 on the middle rack, tossing halfway through, until lightly browned and tender, 20-25 minutes.
3. Meanwhile, set aside 1 tablespoon of the chopped cilantro for the jumble. In a small bowl, combine the remaining cilantro, ½ teaspoon cumin, 2 tablespoons olive oil, a pinch of minced garlic, 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. Pat the steak dry with paper towels and season 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, 4-7 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. Thinly slice the steak against the grain. Divide the vegetable jumble and sliced steak among plates. Drizzle with the chimichurri sauce and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

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

How do I store leftovers?

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

Can I make the chimichurri ahead of time?

Absolutely. Prepare the chimichurri up to 2 days in advance and refrigerate. Bring to room temperature before serving.