Seared Sirloin with Cilantro-Lime Chimichurri and Roasted Sweet Potato Poblano Salad

This steak dinner balances a deeply seared sirloin with a punchy cilantro-lime chimichurri made with garlic, cumin, olive oil and jalapeño.

On the side, roasted sweet potatoes, poblano and shallot are tossed with juicy grape tomatoes, lime and cilantro for a warm, colorful vegetable salad that soaks up every bit of sauce.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView 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

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

11 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat the oven to 425°F. Wash and dry all produce.
2. Peel the sweet potatoes and cut them into 1/2-inch cubes. Peel the shallot, halve it, then cut each half into quarters.
3. Mince the jalapeño, removing the ribs and seeds first if you prefer less heat. Finely chop the cilantro. Halve the lime and grape tomatoes. Core and seed the poblano, then cut it into 1/2-inch pieces. Mince the garlic.
4. On a baking sheet, toss the sweet potatoes, poblano and shallot with a drizzle of olive oil and a generous pinch each of salt and pepper. Roast until browned and lightly crisp at the edges, 20 to 25 minutes, tossing halfway through.
5. While the vegetables roast, reserve 1 tablespoon chopped cilantro for the salad. In a small bowl, combine the remaining cilantro, 1/2 teaspoon cumin, 3 tablespoons olive oil, a small pinch of garlic, jalapeño to taste and a squeeze of lime juice.
6. Season the chimichurri generously with salt and pepper. Adjust with more garlic, cumin, jalapeño and lime juice to taste.
7. Heat a drizzle of olive oil in a large pan over medium-high heat. Pat the steak dry if needed, then season all over with salt and pepper.
8. 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.
9. In a medium bowl, combine the roasted sweet potatoes, poblano and shallot with the halved tomatoes, reserved cilantro, a squeeze of lime juice and any remaining jalapeño to taste. Season with salt and pepper.
10. Thinly slice the rested steak against the grain. Divide the warm vegetable salad and steak between plates, then spoon or drizzle the chimichurri over the steak.

Recipe Tips

FAQ

How spicy is this sirloin with chimichurri?

The heat depends on how much jalapeño you use. Remove the ribs and seeds for a milder flavor or add more minced jalapeño to the chimichurri and salad for extra spice.

What vegetables are served with the steak?

The steak is served with a warm salad of roasted sweet potatoes, poblano pepper and shallot tossed with grape tomatoes, cilantro, lime juice and optional jalapeño.

How long should I cook the sirloin?

Cook the steak in a hot pan for 3 to 6 minutes per side, depending on thickness and your preferred doneness. Let it rest for 5 minutes before slicing.

Can I make the chimichurri less garlicky?

Yes. Start with just a small pinch of minced garlic, then add more only if you want a stronger garlic flavor.

Why do I need to slice the steak against the grain?

Cutting against the grain shortens the muscle fibers, which makes each slice easier to chew and more tender.