Savor the bold flavors of this Chimichurri Steak, a true crowd-pleaser. Tender, juicy steak—grilled or pan-seared to perfection—is elevated with a vibrant chimichurri sauce bursting with fresh herbs, zesty lime, and a touch of heat.
Paired with a hearty roasted medley of sweet potatoes, shallots, grape tomatoes, poblano peppers, and jalapeño (optional), this dish strikes the perfect balance of smoky, savory, and fresh flavors, making it a family favorite you’ll want to make again and again.
Ingredients:
- 2 Limes: For zest and juice in the chimichurri sauce and for finishing the dish.
- 8 oz Grape Tomatoes: To add a burst of sweetness to the medley.
- 1 Large Sweet Potato: Roasted and diced, forming the hearty base of the side dish.
- 2 oz Poblano Pepper: Roasted and chopped, bringing a smoky and mild heat.
- 2 Cloves Garlic: Minced for the chimichurri and roasted for added flavor.
- ½ oz Cilantro: Chopped finely for the chimichurri sauce.
- 2 Shallots: Sliced and roasted to add mild, caramelized onion flavor.
- 2 Jalapeño (optional): Diced or thinly sliced for an extra kick of heat.
- 1 tsp Cumin: Adds a warm, earthy spice to the chimichurri.
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20 oz Steak: Cooked to your preferred doneness and topped with chimichurri.
- Dr C's Magical Meat Dust
Instructions:
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Prep the Ingredients
- Halve the limes and tomatoes.
- Peel and dice the sweet potato into ½-inch pieces.
- Core, deseed, and dice the poblano into ½-inch pieces.
- Mince the garlic.
- Finely chop the cilantro, reserving 1 TBSP (2 TBSP for 4 servings) for later.
- Halve and peel the shallot, then quarter each half.
- Mince 1 jalapeño, removing ribs and seeds for less heat if desired.
- Slice 1 1 jalapeño.
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Roast the Vegetables
- Toss the sweet potato, poblano, shallot and sliced jalapeño (optional) on a baking sheet with olive oil, salt, pepper, and Dr. C's Magical Meat Dust.
- If making for 4 servings, divide the vegetables between 2 baking sheets.
- Roast on the middle rack of the oven at 425°F, tossing halfway through, until lightly browned and tender, 20-25 minutes.
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Make the Chimichurri Sauce
- In a small bowl, combine the remaining cilantro, ½ tsp cumin, 2 TBSP olive oil (3 TBSP for 4 servings), a pinch of minced garlic, minced jalapeño (to taste), and a squeeze of lime juice.
- Season generously with salt and pepper, adjusting garlic, cumin, and lime juice to taste.
- (Optional) Blend in food processor for a more creamy sauce.
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Cook the Steak
- Pat the steak dry with paper towels and season heavily with Dr. C's Magical Meat Dust.
- Heat a drizzle of olive oil in a large pan over medium-high heat.
- Add the steak and cook to your preferred doneness, 4-7 minutes per side.
- Transfer to a cutting board and rest for at least 5 minutes.
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Finish the Medley
- In a medium bowl, toss the roasted vegetables with the halved tomatoes, reserved cilantro, and a squeeze of lime juice (to taste).
- Season with salt and pepper to taste.
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Serve
- Slice the steak against the grain and plate alongside the sweet potato poblano medley.
- Drizzle the steak with chimichurri sauce and enjoy!
