Argentine Chimichurri Steak

Ingredients

• 12 oz sirloin steak
• 2 sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 poblano pepper, cored, seeded, cut into 1/2-inch squares
• 1 shallot, cut into quarters
• 4 oz grape tomatoes, halved
• 1 jalapeño, minced (seeds removed for less heat)
• 1/2 oz cilantro, finely chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 lime, halved
• Olive oil, salt and pepper

Steps

1. Preheat oven to 425°F. Prep all vegetables: peel and cube sweet potatoes, quarter shallot, core and cube poblano, halve tomatoes and lime, chop cilantro, mince garlic.
2. Toss sweet potatoes, poblano, and shallot on a baking sheet with olive oil, salt, and pepper. Roast 20-25 minutes until browned, tossing halfway through.
3. Make chimichurri: combine cilantro (reserve 1 tbsp for salad), 1/2 tsp cumin, 3 tbsp olive oil, garlic, jalapeño to taste, and a squeeze of lime. Season generously with salt, pepper, more garlic, cumin, and lime.
4. Heat oil in a large pan over medium-high. Season steak all over with salt and pepper. Cook 3-6 minutes per side to desired doneness. Rest 5 minutes then slice thinly against the grain.
5. Toss roasted vegetables with tomatoes, reserved cilantro, a squeeze of lime, and jalapeño to taste. Season with salt and pepper.
6. Divide vegetable jumble and steak between plates. Serve with chimichurri for drizzling over.