Argentine Chimichurri Steak
with a Sweet Potato, Poblano, and Tomato Jumble
Argentine Chimichurri Steak
Juicy steak is paired with a zesty chimichurri and a colorful sweet potato, poblano, and tomato jumble for a bold, vibrant dinner with plenty of flavor.
Ingredients
For 2 servings
- ½ ounce Cilantro
- 1 teaspoon Cumin
- 2 clove Garlic
- 4 ounce Grape Tomatoes
- 1 unit Jalapeño
- 1 unit Lime
- 1 ounce unit Poblano Pepper
- 10 ounce Ranch Steak
- 1 unit Shallot
- 2 unit Sweet Potatoes
Additional Ingredients
- 8 teaspoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyEasy
Total Time40m
Calories690
Protein29g
Carbs51g
Fat43g
Tags:
Fiber SmartLow SodiumSpicy
Swaps and substitutions
For a milder plate, swap the jalapeño for extra poblano or omit it entirely; the dish stays lively without as much heat. If you want a different herb profile, replace cilantro with parsley, or use another tender steak cut if ranch steak isn't available.
What to serve with it
Serve with a crisp green salad or simple charred vegetables to balance the steak's richness and echo the bright, spicy flavors. Warm crusty bread or fluffy rice also works well to soak up the juices and make the meal more filling.
