---
title: Argentine Chimichurri Steak
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/argentine-chimichurri-steak-5cb76e07c445fa40cb5d8b42
prep time: 10 minutes
cook time: 30 minutes
time required: 40 minutes
difficulty: easy
allergens: []
tags:
  - Spicy
rating: 4.5
rating_count: 13400
source_chef: Michelle Doll Olson
review_highlights: []
nutrition:
  calories: 690
  fat: 43
  saturated fat: 11
  carbohydrates: 51
  sugar: 12
  fiber: 10
  protein: 29
  cholesterol: 115
  sodium: 260
image: "https://images.recipes.furrysalamander.com/Latin%20American%20Recipes/argentine-chimichurri-steak.avif"
---
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve @lime{2%unit} and @grape tomatoes{8%oz}. Peel and dice @sweet potatoes{4%unit} into 1/2-inch pieces. Core, deseed, and dice @poblano pepper{2%oz} into 1/2-inch pieces. Mince @garlic{2%clove}. Finely chop @cilantro{½%oz}. Halve and peel @shallot{2%unit}, then quarter each half. Mince @jalapeno{1%unit}, removing ribs and seeds first for less heat.

Toss sweet potatoes, poblano, and shallot on a #baking sheet{} with a drizzle of @olive oil{11%tsp} and a large pinch of @salt{} and @pepper{}. (If making for 4 servings, divide veggies between 2 baking sheets.) Roast on middle rack, tossing halfway through, until lightly browned and tender, ~{20-25%minutes}.

Meanwhile, set aside 1 TBSP cilantro (2 TBSP for 4 servings) for jumble. In a #small bowl{}, combine remaining cilantro, 1/2 tsp @cumin{1%tsp}, 2 TBSP olive oil (3 TBSP for 4), a pinch of garlic, jalapeno (to taste), and a squeeze of lime juice. Season generously with salt and pepper. Add more garlic, cumin, or lime juice to taste.

Pat @ranch steak{20%oz} dry with @paper towels{}; season all over with salt and pepper. Heat a drizzle of olive oil in a #large pan{} over medium-high heat. Add steak and cook to desired doneness, ~{4-7%minutes} per side. Transfer to a #cutting board{} and set aside to rest for at least ~{5%minutes}.

In a #medium bowl{}, toss together roasted veggies, tomatoes, reserved cilantro, a squeeze of lime juice, and any remaining jalapeno (to taste). Season with salt and pepper.

Thinly slice steak against the grain. Divide veggie jumble and steak between plates. Drizzle with chimichurri.