Argentine Chimichurri Steak

🥘 Ingredients

• cilantro
  ½ oz
• cumin
  1 tsp
• garlic
  2 clove
• grape tomatoes
  8 oz
• jalapeno
  1 unit
• lime
  2 unit
• olive oil
  3.667 tbsp
• paper towels
• pepper
• poblano pepper
  2 oz
• ranch steak
  20 oz
• salt
• shallot
  2 unit
• sweet potatoes
  4 unit

🍳 Cookware

• baking sheet
• small bowl
• large pan
• cutting board
• medium bowl

1. 

   1

   Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve lime and grape tomatoes . Peel and dice sweet potatoes into 1/2-inch pieces. Core, deseed, and dice poblano pepper into 1/2-inch pieces. Mince garlic . Finely chop cilantro . Halve and peel shallot , then quarter each half. Mince jalapeno , removing ribs and seeds first for less heat.

   lime: 2 unit, grape tomatoes: 8 oz, sweet potatoes: 4 unit, poblano pepper: 2 oz, garlic: 2 clove, cilantro: ½ oz, shallot: 2 unit, jalapeno: 1 unit
2. 

   2

   Toss sweet potatoes, poblano, and shallot on a baking sheet with a drizzle of olive oil 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 .

   olive oil: 3.667 tbsp, salt, pepper
3. 

   3

   Meanwhile, set aside 1 TBSP cilantro (2 TBSP for 4 servings) for jumble. In a small bowl , combine remaining cilantro, 1/2 tsp cumin , 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.

   cumin: 1 tsp
4. 

   4

   Pat ranch steak 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 .

   ranch steak: 20 oz, paper towels
5. 

   5

   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.
6. 

   6

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