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Argentine Chimichurri Steak & sweet potato Hash Recipe

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This recipe for Argentine Chimichurri Steak & sweet potato Hash, by , 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!

Contributor:  
Contributor:  
Amy

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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