Cumin Chimichurri Skirt Steak
with a Summery Avocado and Charred Corn Salad
Chimichurri is Argentina’s version of pesto. It’s herby, garlicky, and a delight to drizzle over just about anything—especially a nice piece of beef. And speaking of beef, you’ll be searing up a skirt steak, which is prized for its robust, deep flavor. With a jumble of roasted sweet potatoes, corn, avocado, and tomatoes on the side, it’s got the perfect balance of colorful veggie wholesomeness and luxuriant, meaty decadence.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Sweet Potatoes
1 unit
Corn on the Cob
1 unit
Red Onion
1 clove
Garlic
1 unit
Chili Pepper
½ ounce
Cilantro
1 unit
Lemon
1 unit
Lime
4 ounce
Heirloom Grape Tomatoes
½ teaspoon
Cumin
12 ounce
Skirt Steak
1 unit
Avocado
Not included in your delivery
1 tablespoon
Vegetable Oil
3 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 425 degrees. Peel sweet potatoes, then cut into ½-inch cubes. Cut corn kernels from cob. Halve and peel onion, then cut into ⅓-inch-thick slices. Mince 1 clove garlic (we sent more). Mince chili, removing ribs and seeds for less heat. Finely chop cilantro. Halve lemon and lime. Halve tomatoes.
Toss sweet potatoes on a baking sheet with a drizzle of oil and a large pinch of salt and pepper. Roast until browned and slightly crispy, 20-25 minutes, tossing halfway through.
Set aside 1 TBSP cilantro for garnish, then combine remaining cilantro, ½ tsp cumin (we sent more), 3 TBSP olive oil, a pinch of garlic, chili (to taste), and a squeeze of lemon in a small bowl. Season generously with salt, pepper, and more garlic and lemon (to taste).
Toss onion on another baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in oven until just starting to soften, about 5 minutes, then add corn to same sheet. Return to oven and continue roasting until both are just beginning to char, about 7 minutes more.
Heat a drizzle of 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, 2-4 minutes per side. Remove from pan and let rest 5 minutes before thinly slicing against the grain.
Halve, pit, and peel avocado, then cut into cubes. Add to a medium bowl along with corn, onion, sweet potatoes, tomatoes, reserved cilantro, a squeeze of lime, and any remaining chili (to taste). Season with salt and pepper. Divide salad and steak between plates. Drizzle with chimichurri and serve.
