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Argentine Chimichurri Steak Recipe

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This recipe for Argentine Chimichurri Steak is from Favorite Recipe Collection, 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:  
1. Sweet Potatoes
2. Shallot
3. Jalapeño
4. Cilantro
5. Lime
6. Grape tomatoes
7. Poblano Pepper
8. Garlic
9. Cumin
10. Sirloin Steak
Directions:
Directions:
1. Wash and dry all produce. Preheat oven to 425º.
2. Peel sweet potatoes, then cut into 1/2-inch cubes.
3. Peel and halve shallot. Cut halves into quarters.
4. Mince jalapeño, removing ribs and seeds.
5. Finely chop cilantro
6. Halve lime and tomatoes.
7. Core and seed poblano, then cut into 1/2-inch squares.
8. Mince garlic.
9. Toss sweet potatoes, poblano and shallot on a baking pan with a drizzle of olive oil and a large pinch of salt and pepper. Roast in oven until browned and slightly crispy, about 20-25 minutes.
10. Make the chimichurri: Set aside 1 TBSP cilantro for vegetables; combine remaining cilantro, 1/2 tsp cumin, 3 TBSP olive oil, a pinch of garlic, jalapeño (to taste) and a squeeze of lime juice in a small bowl. Season generously with salt and pepper - and more garlic, cumin and lime juice to taste.
11. 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. Slice thinly against the grain,
12. 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.
13. Divide jumble and steak between plates and serve with chimichurri for drizzling over.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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