Featured image of post Argentine Chimichurri Steak
Main Course
American

Argentine Chimichurri Steak

Argentinians love their beef—their asados (barbecues) are practically celebrations of the meat. Head to one and you’ll likely find a nicely seared steak accompanied by a communal bowl of chimichurri—a drizzly herb sauce with a pinch of tartness and heat. Although we can’t send you the experience of dining al fresco in picturesque Patagonia, we can give you this recipe that, along with a roasted veggie jumble, recreates those incredible flavors.

| Allergens

None

| Total Time

40 Minutes

| Servings

2

| Calories

660 Kcal

Ingredients

  • 2 unit Sweet Potatoes
  • 1 unit Shallot
  • 1 unit Jalapeño
  • ½ ounce Cilantro
  • 1 unit Lime
  • 4 ounce Grape Tomatoes
  • 1 unit Poblano Pepper
  • 2 clove Garlic
  • 1 teaspoon Cumin
  • 12 ounce Sirloin Steak
  • 11 teaspoon Olive Oil
  • Salt
  • Pepper

Instructions

Preheat and Prep

Wash and dry all produce. Preheat oven to 425 degrees. Peel sweet potatoes, then cut into ½-inch cubes. Peel and halve shallot. Cut halves into quarters. Mince jalapeño (removing ribs and seeds for less heat. Finely chop cilantro. Halve lime and tomatoes. Core and seed poblano, then cut into ½-inch squares. Mince garlic.

Roast Sweet Potatoes and Shallot

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 in oven until browned and slightly crispy, 20-25 minutes, tossing halfway through.

Make Chimichurri

Set aside 1 TBSP cilantro for salad. Combine remaining cilantro, ½ tsp cumin (we sent more), 3 TBSP olive oil, a pinch of garlic, jalapeño (to taste), and a squeeze of lime in a small bowl. Season generously with salt, pepper, and more garlic, cumin, and lime (to taste).

Cook Steak

Heat a drizzle of olive oil in a large pan over medium-high heat. Season steak all over with salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side. Remove from pan and let rest 5 minutes before thinly slicing against the grain.

Toss Salad

In a medium bowl, toss sweet potatoes, poblanos, shallot, tomatoes, reserved cilantro, a squeeze of lime, and any remaining jalapeño (to taste). Season with salt and pepper.

Finish and Serve

Divide salad and steak between plates. Serve with chimichurri for drizzling.

Argentine Chimichurri Steak

Argentinians love their beef—their asados (barbecues) are practically celebrations of the meat. Head to one and you’ll likely find a nicely seared steak accompanied by a communal bowl of chimichurri—a drizzly herb sauce with a pinch of tartness and heat. Although we can’t send you the experience of dining al fresco in picturesque Patagonia, we can give you this recipe …
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