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

Name: Argentine Chimichurri Steak with a Sweet Potato, Poblano, and Tomato Jumble
Cook time: 40 min
Total time: 40 min
Cuisine: American, Latin American
Ingredients: 2 unit Sweet Potatoes; 1 unit Shallot; 1 unit Jalapeño; ½ ounce Cilantro; 1 unit Lime; 4 ounce Grape Tomatoes; 1 unit Poblano Pepper; 2 clove Garlic; 1 teaspoon Cumin; 12 ounce Sirloin Steak; 11 teaspoon Olive Oil; Salt; Pepper

Instructions

Cook:40min

Argentinians love their beef—their asados (barbecues) are practically celebrations of the meat. Head to one and you’ll likely find a nicely seared steak accompanied by a communal bowl of chimichurri—a drizzly herb sauce with a pinch of tartness and heat. Although we can’t send you the experience of dining al fresco in picturesque Patagonia, we can give you this recipe that, along with a roasted veggie jumble, recreates those incredible flavors.

Updated at: Sat, 22 Aug 2026 08:34:47 GMT