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Time
40 min
Level
Basic
Author
hellofresh

Argentine Chimichurri Steak | with a Sweet Potato, Poblano, and Tomato Jumble

gluten-free
spicy
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
Wash and dry all produce. Preheat oven to 425 degrees. Peel sweet potatoes, then cut into ½-inch cubes. Peel and halve shallot. Cut halves into quarters. Mince jalapeño (removing ribs and seeds for less heat. Finely chop cilantro. Halve lime and tomatoes. Core and seed poblano, then cut into ½-inch squares. Mince garlic.
2
Toss sweet potatoes, poblano, and shallot on a baking sheet with a drizzle of olive oil and a large pinch of salt and pepper. Roast in oven until browned and slightly crispy, 20-25 minutes, tossing halfway through.
3
Set aside 1 TBSP cilantro for salad. Combine remaining cilantro, ½ tsp cumin (we sent more), 3 TBSP olive oil, a pinch of garlic, jalapeño (to taste), and a squeeze of lime in a small bowl. Season generously with salt, pepper, and more garlic, cumin, and lime (to taste).
4
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 before thinly slicing against the grain.
5
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.
6
Divide salad and steak between plates. Serve with chimichurri for drizzling.
Micro nutrients
Total weight
416.57g
Carbs
25.14g
Dietary fiber
5.19g
Sugar
7.45g
Fats
43.22g
Saturated
10.7g
Poly
2.99g
Mono
22.6g
Trans
0.33g
Proteins
47.41g
Calcium
17.92%
Iron
33.9%
Magnesium
29.18%
Vitamin C
174.34%
Vitamin A
408.49%
Vitamin B6
111.79%
Vitamin B12
149.16%
Sodium
12.6%
Potassium
50.4%
Cholesterol
82.23%
Percentages are based on a diet of 2000 calories a day.
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