Chimichurri Steak with Sweet Potato Poblano Medley

Chimichurri Steak with Sweet Potato Poblano Medley

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.
  • 20 oz Steak: Cooked to your preferred doneness and topped with chimichurri.
  • Dr C's Magical Meat Dust

Instructions:

  • 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.

  • 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.

  • 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.
  • 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.

  • 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.
  • Serve

    • Slice the steak against the grain and plate alongside the sweet potato poblano medley.
    • Drizzle the steak with chimichurri sauce and enjoy!

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