---
title: Argentine Chimichurri Steak
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/argentine-chimichurri-steak-5cb76e07c445fa40cb5d8b42
servings: 2
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: Easy
allergens: []
tags:
  - Spicy
  - Latin American
  - Steaks
rating: 4.5
rating_count: 13400
source_chef: Michelle Doll Olson
review_highlights: []
image: "https://images.recipes.furrysalamander.com/Latin%20American%20Recipes/argentine-chimichurri-steak.avif"
---
@lime{2%limes}
@grape tomatoes{½%cup}
@sweet potatoes{1%lb}
@poblano pepper{2%peppers}
@garlic{3%cloves}
@cilantro{1%bunch}
@shallot{2%shallots}
@jalapeño{1%pepper}
@cumin{½%tsp}
@ranch steak{12%oz}
@olive oil{2%tbsp}

Adjust rack to middle position and preheat oven to 425°F. Wash and dry all produce. Halve lime and grape tomatoes. Peel and dice sweet potatoes into ½-inch pieces. Core, deseed, and dice poblano pepper into ½-inch pieces. Mince garlic. Finely chop cilantro. Halve and peel shallot, then quarter each half. Mince jalapeño, removing ribs and seeds first for less heat.

Toss sweet potatoes, poblano, and shallot on a #baking sheet{} with a drizzle of olive oil and a large pinch of salt and pepper. Roast on middle rack, tossing halfway through, until lightly browned and tender, ~{20%minutes}.

Meanwhile, set aside 1 TBSP cilantro for jumble. In a #small bowl{}, combine remaining cilantro, ½ tsp cumin, 2 TBSP olive oil, a pinch of garlic, jalapeño (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 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 ranch steak and cook to desired doneness, ~{4%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, grape tomatoes, reserved cilantro, a squeeze of lime juice, and any remaining jalapeño (to taste). Season with salt and pepper.

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