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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Argentine Chimichurri Steak & sweet potato Hash Recipe

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This recipe for Argentine Chimichurri Steak & sweet potato Hash is from Molloy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 sweet potatoes
1 shallot
1 jalapeno
1/2 oz. cilantro
1 lime
4 oz grape tomatoes
1 poblano pepper
2 cloves garlic
1 t. cumin
12 oz. sirloin steak
Directions:
Directions:
Preheat oven to 425º. Peel sweet potatoes, then cut into 1/2 inch cubes. Peel and halve shallot. Cut halves into quarters. Mince jalepeno. Finely chop cilantro. Halve lime and tomatoes. Core and seed poblano and then cut into 1/2 inch squares. Mince garlic.

Toss sweet potatoes, poblano pepper and shallot on baking sheet with a drizzle of oil. Season with salt & pepper. Roast in oven until browned and crispy (approx. 25 minutes). Toss 1/2 way through.

Set aside 1 T. of cilantro for salad. Combine remaining cilantro, 1/2 t. cumin, 3 T. of olive oil, pinch of garlic, jalapeño (to taste) and squeeze of lime in a small bowl. Season generously with salt & pepper, more garlic, cumin and lime juice.

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.

In medium bowl, toss sweet potatoes, poblanos, shallot, tomatoes, reserved cilantro, a squeeze of lime and remaining jalapeño. Season with salt and pepper. Divide jumble and steak between plates and drizzle with chimichurri.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
I don't like as much olive oil in my chimichurri -- I add less.

 

 

 

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